Chive Vichyssoise

Directions

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 to 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, purée 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.