Party Food Recipes




Vichyssoisse



Cut leeks, if used, including about 3 inches of the green tops, into pieces. Cook leeks or onions and dill with the potatoes in the chicken stock until very tender. Press through sieve. Add butter, milk and cream. Season to taste with salt, pepper and paprika and reheat. Serve hot or cold garnished with chives or parsley. Yield: 6-8 servings.

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