Chive Vichyssoise
1 servings
1 tb Unsalted margarine
1 md Yellow chopped onion
1 md Chopped leek
1 md Chopped stalk celery
2 md All purpose potatoes(about 1/2 lb) peeled and diced.
1 3/4 c  Low salt chicken broth
1 c  Buttermilk
1 tb Minced fresh/freeze Dried chives
2 ts Lemon juice
1/4 ts Hot red pepper sauce
 
In a large heavy saucepan melt the margarine over moderate heat.

Add the onion, leek and celery and cook, uncovered, stirring,

occasionally, until the vegetables are tender, 6-8 minutes   > Do not brown.

Add the potatoes, stir in the chicken broth and bring to a boil.

Reduce to simmer and cook until the potatoes are tender, about 20 minutes.

In blender or food processor, puree the soup in 2 or 3 batches,

whirling each batch about 30 seconds.

Stir in the buttermilk, chives, lemon juice and red pepper sauce.

Cover the soup and refrigerate at least 2 hours before serving.

Thin with additional cold buttermilk if desired.