Classic Vichyssoise - Another Cold Summer Soup

Another cold savory soup that has enjoyed decades of popularity is vichyssoise. Despite the very French-sounding name, this one was actually invented in the U.S. It has enjoyed a dedicated following ever since it was first served in the Ritz-Carlton in New York almost 100 years ago. It has a base of pureed potatoes and leeks, enriched with a swirl of cream and sprinkled with bright, crunchy chives just before serving. Vichyssoise is easy to make and has a magical ability to make any meal feel like a special occasion. Classic Vichyssoise A very simple recipe that tastes great. What could be better, serve cold or warm. Recipe yield: 4 servings. INGREDIENTS: • 1 tablespoon butter • 3 leeks, bulb only, sliced into rings • 1 onion, sliced • 5 potatoes, peeled and thinly sliced • salt and pepper to taste • 1/4 teaspoon dried thyme • 1/2 teaspoon dried marjoram • 1 bay leaf • 5 cups chicken broth • 1/4 cup heavy whipping cream DIRECTIONS: 1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. 2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes. 3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. 4. Puree soup in blender or food processor and cool. 5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.