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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Vichyssoise Creme Glacee   
    Categories: Soups   
         Yield: 8 Servings   
      
         4    Leeks; washed,   
              - coarsely chopped   
         1    Onion; chopped   
         1 tb Unsalted butter   
         2 lg Russet potatoes;   
              - peeled, diced, keep in   
              - ice water to cover   
         2 ts Salt   
         2 c  Milk   
         2 c  Half & half   
         1 c  Heavy cream   
              White pepper; ground   
              Fresh chives; sliced thin   
      
     Cook the leeks and onion in the butter in a kettle over low heat,   
     stirring occasionally, until they are softened. Add the diced   
     potatoes with their water and the salt. Simmer, covered, until the   
     potatoes are soft, 30 to 40 minutes.   
      
     Add the milk and half-and-half and bring the mixture just to a boil,   
     stirring constantly. Remove from the heat.   
      
     Puree the mixture using a food processor (doing it in batches is   
     easiest) and strain through a very fine sieve into a bowl. Stir in   
     the cream and ground white pepper to taste. Cover and chill   
     thoroughly.   
      
     Serve very cold, garnished with finely chopped chives.   
      
     Recipe by Chef Louis Diat   
      
     Posted by: Joel Ehrlich   
      
   MMMMM   
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