Vichyssoise, a potato and leek cream soup, is traditionally served cold, but can also be eaten hot.
1 cup leek slices (white part only)
1/2 cup celery slices
3 tablespoons butter
2 cups diced potato
1 (13.75-ounce) can chicken broth
1/2 cup water
1/4 teaspoon white pepper
3/4 cup cream-style large or small curd cottage cheese
3 tablespoons chopped chives
- Sauté leek and celery in butter in 3 quart saucepan until limp but not brown.
- Add potatoes, chicken broth, water, and pepper. Bring to boil; reduce heat. Cover; simmer until potatoes are tender, 15 to 20 minutes.
- Place potato mixture in blender container; add cottage cheese. Cover; vent cap. Process on high until smooth.
- Chill several hours.
- Sprinkle each serving with chives.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.