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  Recipe Home » Soups » Chive Vichyssoise
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  Chive Vichyssoise
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
1 tbsp Unsalted margarine
1 medium Yellow chopped onion
1 medium Chopped leek
1 medium Chopped stalk celery
2 medium All purpose potatoes
(about 1/2 lb) peeled and
Diced
1 3/4 cup Low salt chicken broth
1 cup Buttermilk
1 tbsp Minced fresh/freeze
Dried chives
2 tsp Lemon juice
1/4 tsp Hot red pepper sauce
Instructions:
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.
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