Vichyssoise - cooking recipe

Ingredients

4 c. chicken stock
1 1/2 lb. potatoes, peeled, diced
2 c. chopped onion and green tops
2 Tbsp. Mexican bouillon or 4 cubes
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. mayonnaise
1/2 pt. whipping cream

Preparation

Place first six ingredients in large sauce pan.
Bring to boil over high heat.
Reduce heat to low; cover, simmer for 15 minutes or until potatoes are tender; cool.
Blend until uniform.
Strain to remove large pieces.
Pour into large bowl.
Stir in mayonnaise and whipping cream with whisk.
Chill at least 16 hours.
Serve in icers.