Review of last recipe - They worked well as an appetizer, but it wasn't an outstanding recipe. I definitely wouldn't have these as an entree. What I consider an outstanding recipe is the past one for the warm broccoli salad -- I've made it two times since it's premier.

TODAY'S RECIPE - VICHYSSOISE

1 lb leeks, peeled and sliced
2 lg potatoes, peeled and sliced
1 onion, sliced
8 sprigs parsley, tied together
1 pint chicken stock
1 pint milk
salt
white pepper
chopped chives for garnish

Put the vegetables in a saucepan with the parsley and pour in the stock. Cover and cook gently until all the vegetables are tender.

Discard the parsley and sieve the vegetables. This will be a little difficult so moisten with some of the milk. Gradually, add more milk until the soup is the consistency of thin cream, then season with salt and pepper.

Serve soup either hot or cold. Garnish with chopped chives.

Serves 4