Creme Vichyssoise

Ingredients

1 pound of leeks
small onion
1 pound of potatoes
3 cups of water and 3 chicken stock cubes
1/2 cup of cream
2 ounces of butter
salt, pepper, nutmeg & chives

Instructions

Wash leeks thoroughly then chop both the leeks and onion. Saute in a pan until soft but not browned. Add potatoes cut up in small pieces. Make up the 3 cups of chicken stock and simmer the vegetables in the stock with the seasonings about 20 minutes. Put in a food processor or blender to liquidize and reseason as necesary. Stir in the cream. To serve, sprinkle with chopped chives or parlsy.

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