Vichyssoise - cooking recipe

Ingredients

2 tsp. margarine
1 leek, sliced (about 1/2 c.) plus extra leek slices for garnish
13 1/2 oz. can chicken broth
1 lb. potatoes, peeled and cut into chunks
1 1/2 c. skim milk
1/8 tsp. nutmeg
cayenne pepper to taste

Preparation

In medium saucepan, melt butter.
Add leeks and saute until soft.
Add chicken broth; bring to boil.
Add potatoes.
Cover and simmer for 20 minutes (or until potatoes are tender).
Place 1/3 of the soup in blender.
Add 1/2 cup skim milk.
Puree.
Repeat until all the soup is pureed.
Return to saucepan.
Stir in nutmeg and cayenne.
Heat until warm or chill.
Garnish with extra leek slices.
Makes about 4 servings.