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1 tablespoon Margarine
1 medium Onion, Chopped
1 medium Leek, Chopped
1 stick Celery, Chopped
2 medium Potatoes, Peeled & Finely Diced
1¾ cup Chicken Broth
1 cup Buttermilk
1 tablespoon Chives, Minced
2 teaspoon Lemon Juice
¼ teaspoon Hot Sauce
Melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 mins. 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, 20 mins. Puree 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.
1 medium Onion, Chopped
1 medium Leek, Chopped
1 stick Celery, Chopped
2 medium Potatoes, Peeled & Finely Diced
1¾ cup Chicken Broth
1 cup Buttermilk
1 tablespoon Chives, Minced
2 teaspoon Lemon Juice
¼ teaspoon Hot Sauce
Melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 mins. 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, 20 mins. Puree 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.