Chive Vichyssoise Recipe

Ingredients

Directions

1. In a large heavy saucepan melt the margarine over moderate heat.
2. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown.
3. Add the potatoes, stir in the chicken broth and bring to a boil.
4. Reduce to simmer and cook until the potatoes are tender, about 20 minutes.
5. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds.
6. Stir in the buttermilk, chives, lemon juice and red pepper sauce.
7. Cover the soup and refrigerate at least 2 hours before serving.
8. Thin with additional cold buttermilk if desired.