1 lg Onion
1/2 c Butter
4 md Potatoes; (scrubbed, sliced
-thin)
4 c Water
2 c Milk
1/2 pt Heavy cream
1 ts Salt; up to 2
Fresh pepper
Scallions or chives; freshly
-chopped
Begin this soup at least 3-4 hours ahead of serving time.
Brown onions lightly in butter.
Combine onions, potatoes, and water in kettle. Boil until potatoes
are very tender. Add salt.
Puree. (Use all the water yo cooked the vegetables in.)
Strain or sieve.
Whisk in milk, 1/2 of the cream, and pepper.
Heat just to boiling point. Don't boil!
Chill until cold.
Add remaining cream. Serve topped with scallions or chives. (optional
topping: finely-diced fresh red, sweet pepper.)
