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LOCATION: Recipes >> Soups >> Vichyssoise 03

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Vichyssoise with Borage Flowers

6 large leeks, cleaned, tops trimmed
4 tablespoons butter
4 cups chicken or vegetable broth
3 medium potatoes, diced
2 tablespoons chopped borage leaves
1 cup sour cream
salt and pepper
nutmeg

Slice the leeks into thin slivers. Melt butter in a large saucepan;
add leeks and saute over moderate heat until soft. Add broth,
potatoes, and chives. Bring to a boil and simmer covered for 35
minutes or until potatoes are tender. Strain. Puree vegetables
in food processor. Combine puree and broth and chill.

Just before serving, stir in sour cream. Season to taste with
salt, pepper and nutmeg; garnish with borage flowers.

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