Vichyssoise - Soup
Although many people think of Vichyssoise as a classic French dish, the original rich cream soup of potatoes and leeks, served chilled and sprinkled with finely chopped chives, was created in 1941 by Louis Diat, then chef of the Ritz-Carlton Hotel, in New York. 4 potatoes 3 leeks 16 fluid ounces chicken stock a knob of butter or margarine 16 fluid ounces milk 8 fluid ounces cream salt and pepper 4 tablespoons chopped chives 1/2 teaspoon paprika Peel and dice potatoes. Cook with diced leeks (using green tops also) in stock until very soft. Put into a blender. To this puree' add butter, seasonings, milk and cream and reheat. Serve cold or hot with chopped chives and a garnish of paprika. If served cold, more milk or cream m...