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A Creme Vichyssoise recipe
Melt the butter in a pan and cook the onions and leeks until soft. Add the potatoes, chicken stock and salt. Simmer for about 35 mins until all the vegetables are cooked. Press through a sieve or blend in a blender or food processor. Add the cream and milk bring back to the boil. Sieve or blend again then add a dash of tabasco sauce. Chill until ready to serve then garnish with chives.
Creme Vichyssoise
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