1985 CARROT VICHYSSOISE

4 1/2 cups diced potatoes
3 1/2 cups diced carrots
2 cups chopped leeks or onions
6 cups chicken broth (canned or homemade)
2 cups light cream
1/2 teaspoon salt
1/4 teaspoon white or black pepper
Dill weed or minced chives

Place vegetables and chicken broth into large pan. Bring to boil and simmer, covered, about 10 minutes or until tender. Puree in blender or food processor until very smooth. Add cream, salt and pepper and pepper to taste. You may want to add a dash of nutmeg or mace. Chill, or serve hot. Thin with milk if desired. Ladle into bowls; garnish with grated raw carrot or a sprig of chervil or dill weed or chives. Makes 6 to 10 servings. From Private Collection 2. Can be frozen before you add cream; add cream when reheating.