Mccalls Cooking School Vichyssoise - leek

Method

• Trim the leeks.
• Cut off roots and tips and most of the dark green.
• Wash leeks thoroughly by cutting in half lengthwise and letting the water flow through the layers.
• Drain.
• Slice the leeks crosswise, into 1/4 inch slices.
• You should have about 2 cups.
• Combine the chopped onion with the leeks.
• Melt butter or margarine in a 5-quart Dutch oven.
• Saute leeks and onions but do not brown because this will discolor the soup.
• It should be a nice creamy white.
• Peel the potatoes and cut into 1/2-inch cubes.
• You should have about 2 cups.
• Add potatoes, salt, pepper and chicken broth to the leek mixture.
• Bring to a boil, reduce heat and simmer, covered, 45 minutes.
• The potatoes should be almost mushy.
• Remove from heat.
• Put the potato-leek mixture into blender container, 2 cups or so at a time.
• Blend at low speed, until mixture is smooth.
• You should have about 5 cups of puree.
• In a small saucepan, heat milk until bubbles form around edge of pan.
• Remove saucepan from heat.
• Add the hot milk to the potato-leek mixture and mix well with a wire whisk.
• Refrigerate, covered, 6 hours or overnight.
• Before serving, gradually add light cream; mix well.
• Pour into 8 chilled soup cups; top with 1 tablespoon snipped chives.
• Surround with crushed ice.