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Beet and Arugula Walnut Salad
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Classic Vichyssoise
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Thai Cucumber Salad



  Classic Vichyssoise

Cooking Instructions

1. Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.

2. Season with salt and simmer covered for about 20-30 minutes, or until the vegetables are tender.

3. Remove from the heat and use a KitchenAid Immersion Blender to puree the soup.

4. Chill the soup for 1-2 hours. After chilling, whisk in 1/2 cup heavy cream.

5. Garnish with a sprinkle of chives and serve.

6 cups chicken stock
4 cups peeled and diced potatoes
4 cups leeks
salt, to taste
1/4 cup heavy cream
1 bunch chives, chopped

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