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Vichyssoise
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1 lg. onion, sliced very thin
4 med. potatoes, sliced very thin
1 stalk of celery, chopped
2 tsp. margarine or butter
2 c. of chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry parsley or 1/4 c. of fresh
1/4 tsp. marjoram
1/4 tsp. thyme
1 c. of half and half
Simmer until potatoes are soft and blended. Stir in: 1 cup of white sauce and simmer another 10 minutes. Stirring constantly. Serve hot or cold.
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