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Vichyssoise (Cold Potato Soup)

  Melt 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.

Makes 6-8 servings

3 T. butter or margarine
2 med. onions, sliced
1˝ lbs. potatoes, peeled and sliced thinly
2 cups chicken broth
1˝ t. salt
dash pepper
1 c. light cream
2 c. heavy cream
chopped chives for topping

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