VICHYSSOISE
(Cold Potato Soup, From Hudson's)

1 large leek
2 T. butter
1 small onion, diced
1 clove garlic, minced
3 1/2 c. (aprox.) chicken broth
2 large Idaho potatoes, peeled and cubed (or sliced)
1/4 t. dry marjoram
pinch paprika
pinch mace
3 c. whipping cream
salt and pepper to taste

Slit the leek lengthwise and clean under cold water. Trim away the coarse green tops and slice the white part very thin. Melt butter in a large saucepan and add the leek, onion and garlic. Cook gently, while stirring, til tender, but not browned (about 8-10 minutes). Add broth, potatoes, marjoram, paprika and mace. Cover and simmer gently for 30-40 minutes til potatoes are very soft (almost dissolved). Strain and chill thoroughly. At serving time, stir in chilled cream, salt and pepper. If the soup is too thick, add more broth. Garnish with parsley or chives and very thin slices of leek
(makes seven 1 cup servings)
Sep. 1998, Menu Minder