Cucumber Vichyssoise Soup - cooking recipe

Ingredients

3 c. diced, unpeeled cucumbers
1 1/2 c. sliced leeks (white part only)
1/2 c. fresh parsley, chopped
1/4 c. oleo
1 c. diced potatoes
4 c. chicken stock
1 c. heavy cream
1 tsp. salt
dash of white pepper
2 tsp. chives, snipped

Preparation

In a saucepan, saute cucumbers and leeks in oleo until tender, but not brown.
Stir in potatoes, chicken stock and parsley.
Bring to a boil.
Reduce heat, cover and simmer until vegetables are tender.
Cool.
In a blender or food processor, puree soup in two batches.
Stir in cream, salt and pepper.
Refrigerate until thoroughly chilled.
Garnish with chives before serving.
Serves 8.