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Vichyssoise Sauté 1 lb sliced leeks and ½ c chopped onion in ¼ c butter for 5 min. Do not brown. Add 1 lb pared potatoes, ½ t salt, dash of white pepper, and 2 c clear chicken broth. Simmer 45 min. Blend in blender until smooth. Heat 2 c milk and add to mixture. Cool. Add 1 c light cream. Top with chives. Serve in bowl on crushed ice. |