"If the Amish
make it, you'll find it at Amish Pleasures."
Vichyssoise (Cold Potato Soup)
butter in heavy soup kettle. Sauté onions till golden and soft. Add
potatoes, chicken broth, salt, and pepper. Simmer on low heat till
potatoes are very soft, even mushy. Blend or puree mixture in a food
processor, or press through sieve with a wooden spoon. Return to kettle.
Add light and heavy cream. Over medium heat, stir constantly until
mixture begins to boil. Remove and put through sieve or processor again.
Cool to room temperature. Cover and chill several hours in refrigerator.
Soup should be very cold when served. To serve, pour into chilled bowls
and top with chopped chives. In very hot weather, place crushed ice in
large bowls and serve soup in cups on top of the ice.
T. butter or margarine
2 med. onions, sliced
1˝ lbs. potatoes, peeled and sliced thinly
2 cups chicken broth
1˝ t. salt
1 c. light cream
2 c. heavy cream
chopped chives for topping
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