Vichyssoise

(The Moosewood Cookbook)

 

1 large onion                                                                

pint heavy cream

cup butter                                                                 

1 -2 teaspoons salt

4 medium potatoes, scrubbed and thinly sliced           

fresh pepper

4 cups water                                                                 

freshly-chopped scallions or chives

2 cups milk                                                                  

 

 

Brown onions lightly in butter. Combine onions, potatoes, and water in kettle.  Boil until potatoes are very tender.  Add salt. 

 

Pure the mixture in a blender, food processor, or with a hand-held blender. 

 

Whisk in milk, the cream, and pepper.  Heat just to the boiling point.  Dont let the mixture boil  Chill until cold. 

 

Add remaining cream.  Serve topped with scallions or chives.  Soup may also be garnished with finely diced fresh red or yellow bell peppers.