Vichyssoise - cooking recipe

Ingredients

2 medium large onions
3 stalks celery and some tender yellow tops
3 Tbsp. butter
4 medium-sized potatoes
4 c. chicken stock
1 pt. light cream
salt and pepper
chives or parsley

Preparation

Slice onions and celery fine (chop in food processor) and cook in covered pan in butter until transparent and tender (don't burn).
Pare and dice potatoes or slice in processor.
Add with broth to onions and celery.
Cook until potatoes are tender.
Put through food mill or food processor. Before serving, add cream and heat until \"piping\" hot.