Vichyssoise

Soup and Salad

Ingredients

1 Tbsp Bacon grease (or butter)

3 cups Leeks, cleaned and sliced

1 /2 cup Onion, diced

1 tsp Garlic, minced

2 tsp Salt

5 cups Potatoes, peeled and diced

1 quart Chicken broth

1 Bay leaf

1 /2 tsp White pepper

1 cup Heavy cream

1 /2 cup Sour cream

1 Egg yolk

Fresh chopped chives for garnish

Instructions

Melt bacon grease in a two-quart saucepot over medium heat. Add leeks, onion, garlic and salt. Cook until the vegetables become soft. Add potatoes, chicken broth and bay leaf. Cover pot and cook on a low simmer until potatoes become tender. Allow mixture to cool for 15 minutes. Combine whipping cream, sour cream, egg yolk and white pepper. Place the soup base in a blender and puree. Add cream mixture and blend until smooth. Chill completely before serving.

Yield: three quarts

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