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LOCATION: Recipes >> Soups >> Vichyssoise 04

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Vichyssoise

5 to 6 peeled, cubed potatoes
1 large bunch leeks, well cleaned, coarse chopped, use white part only
2 red bell peppers, seeded, chunky cut
Chicken broth or water to cover
half and half cream to thin and flavor
salt, pepper, nutmeg to taste

Place potatoes, leeks, bell pepper in pot. Add just enough broth
or liquid to cover. Bring to a boil and cover and simmer until
everything is tender and soft. Use a hand blender ( or place
batches of mixture in your blender ) and blend smooth. Mixture
should be thick. Season with salt, pepper and nutmeg. Stir in enough
half and half cream to thin soup a bit and also to flavor. I serve
this soup hot. If you desire to serve cold- thin soup with more
cream as this soup thickens more when chilled.

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