Ahhh... I like it when it is cut out of a magazine. So easy to read.
Vichyssoise Soup Recipe
4 good-sized leeks - they must be very white ones
1 medium-sized onion
2 oz. butter
6 medium-sized potatoes
2 1/2 pints chicken stock
Salt, white pepper
1 pint scalded milk
2 pints cream
Wash the leeks and slice the white parts finely. (Reserve the green parts for flavoring in other soups.) Peel and chop the onion. Heat the butter, add the leeks and onion and cook gently until soft, but keeping them white. Add the chicken stock and chipped potatoes and cook until tender. Add salt and pepper to taste and rub through a sieve or puree in a blender and then rub through a sieve.
Return the soup to the pan, add the milk, stir this well into the soup, then add the medium cream, still stirring. Bring the mixture to a boil, add more slat and pepper if required, remove from the heat and cool. When cool, add the cream and chill thoroughly. Serve with chopped chives.
This soup may well be made 24 hours in advance. Makes 4 to 5 servings.