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Vichyssoise creme glacee'

Yield: 8 Servings

Ingredients:

• 4 Leeks washed & coarsely cho -ped
• 1 Onion chopped
• 1 tb Unsalted butter
• 2 lg Russet potatoes peeled & di -ed held in ice water
• 2 ts Salt
• 2 c Milk
• 2 c Half&half
• 1 c Heavy cream

Instructions:

White pepper to taste Fresh chives thinly sliced In a kettle cook leeks and onion in the butter over low heat stirring occasionally until they are softened. Add the potatoes with the water and the salt. Simmer the mixture covered for 30-40 minutes or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil stirring. In a food processor puree the mixture in batches and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill covered until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite 1954 by Louis Diat who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.

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