Cold Potato-Leek Soup - (Vichyssoise)

Recipe Ingredients

4		Leeks - sliced
1 cup	62g / 2.2oz	Chopped onion
2 tablespoons	30ml	Margarine
4		Potatoes
4 cups	948ml	Unsalted chicken broth
1/4 teaspoon	1.3ml	Mace
2 cups	474ml	Evaporated skim milk
6 tablespoons	90ml	Chives
		Freshly-ground black pepper - to taste

Recipe Instructions

Add leeks and onion to food processor. Chop until fine. Brown leeks and onion in margarine. Peel potatoes and slice finely. Add potatoes, chicken broth and mace. Cook over moderate heat until tender. Cook and then blend in food processor until smooth. Refrigerate.

Before serving, mix in 2 cups evaporated milk. Top each serving (1 cup) with 1 tablespoon chives and season with pepper to taste.

This recipe yields six 1-cup servings.

Nutritional Analysis Per Serving: Calories 295; Fat (grams) 6; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 4; Percent monounsaturated 8; Cholesterol (milligrams) 5; Sodium (milligrams) 170; Protein (grams) 17; Carbohydrate (grams) 43; Fiber (grams) 3.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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