Instead of the usual potatoes and leek, this vichysoisse uses large sweet onions with just a small amount of potato, plus chicken broth and light cream, to make this chilled, smooth soup.
8 tablespoons margarine or butter
3 large Vidalia onions, chopped
3 cups chicken broth
1 very small (3 ounce) potato, peeled and diced
1/4 cup (packed) chopped celery leaves
2 cups “half & half” cream
Salt and white pepper to taste
Snipped fresh chives to garnish, optional
Melt margarine in a heavy saucepan. Add onions and cook slowly, stirring often, about 25 minutes, until transparent; do not allow to brown. Add broth, potato and celery leaves. Cook 30 minutes. Cool, then puree in blender. Refrigerate until serving. Blend again with the cream before serving; taste and add salt and pepper, as desired. Serve icy cold. Garnish with snipped chives.