Vichyssoise - cooking recipe

Ingredients

1 c. diced raw potatoes
1/4 c. sliced green onion
1 1/4 c. chicken broth
1 c. raw English peas
1/4 c. diced celery
1 c. heavy cream
salt and pepper

Preparation

Cook potatoes, onion, peas and celery in broth until tender. Cool.
Put in blender, cover and cream on high speed until mixture is perfectly smooth.
Add cream and blend at low speed until thoroughly mixed.
Serve icy cold topped with chopped chives.