Vichyssoise Recipe

Melt 2 tbsp of butter in a hot pan.
Add potato leek onion and cauliflowerif using.
season with salt and pepper and saute lightly for
3 -4 minutes.
Add chicken stock, bring all to a boil and reduce heat and simmer until vetables are cooked soft.
Puree in a blender or food mill.
Re-heat and mix in cream.
Chill thoroughly, re-season and serve chilled, garnish with chopped chive or fine chopped green onion.