Title: Chive Vichyssoise
Categories: Soup Vegetable
Yield: 6 Servings
| 1 | tb | Unsalted margarine |
| 1 | md | Yellow chopped onion |
| 1 | md | Chopped leek |
| 1 | md | Chopped stalk celery |
| 2 | md | All purpose potatoes (about 1/2 lb) peeled and diced |
| 1 3/4 | c | Low salt chicken broth |
| 1 | c | Buttermilk |
| 1 | tb | Minced fresh/freeze dried chives |
| 2 | ts | Lemon juice |
| 1/4 | ts | Hot red pepper sauce |
In a large heavy saucepan melt the margarine over moderate
heat. Add the onion, leek and celery and cook, uncovered,
stirring, occasionally, until the vegetables are tender, 6-8
minutes> Do not brown. Add the potatoes, stir in the chicken
broth and bring to a boil. Reduce to simmer and cook until the
potatoes are tender, about 20 minutes. In blender or food
processor, puree the soup in 2 or 3 batches, whirling each
batch about 30 seconds. Stir in the buttermilk, chives, lemon
juice and red pepper sauce. Cover the soup and refrigerate at
least 2 hours before serving. Thin with additional cold
buttermilk if desired.