Cucumber Vichyssoise Soup

Ingredients

• 3 c diced unpeeled cucumbers
• 1 12 c sliced leeks white part only
• 12 c fresh parsley chopped
• 14 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

Directions

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