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VICHYSSOISE

  • 3 tablespoons minced green onion (including tops)

  • 1 large leek, diced

  • 1/2 cup minced onion

  • 6 large shallots, minced

  • 1/2 cup celery, stringed and minced

  • 1/4 cup fresh parsley, minced

  • 3 tablespoons butter

  • 3 cups vegetable broth

  • 3 cups potatoes, peeled and diced

  • 1/4 cup minced watercress (optional)

  • 1/2-teaspoon thyme

  • 2 cups sour cream

  • 2 teaspoons salt

  • White pepper to taste

  • 2 drops Tabasco

  • 1 large cucumber, seeded, peeled, and coarsely grated

  • Milk (optional)

  • Paprika and fresh-snipped chives
In a small stockpot sauté green onions, leeks, onions, shallots, celery, and parsley in butter until soft. Add broth, potatoes, water­cress, and thyme; cover. Bring to just a boil and simmer until pota­toes are soft. Puree in b/ender or food processor. Cool; blend in sour cream, seasonings, and cucumber. Chill. Add milk if a thinner soup is desired. Sprinkle with paprika and chives for garnish. Serves 6-8.

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