'1/2 pound of shallot'
'1/2 cup of finely chopped onion'
'1/4 cup of butter'
'3 medium-sized potatoes, peeled and cut into 1 cm cubes (2 cups)'
'1/2 teaspoon of salt'
'black pepper to taste'
'3 cups of chicken broth'
'2 cups of milk'
'1 cup of chilled heavy cream'
'1/2 cup of chopped fresh chives'
'1/2 pound of shallot'
'1/2 cup of finely chopped onion'
'1/4 cup of butter'
'3 medium-sized potatoes, peeled and cut into 1 cm cubes (2 cups)'
'1/2 teaspoon of salt'
'black pepper to taste'
'3 cups of chicken broth'
'2 cups of milk'
'1 cup of chilled heavy cream'
'1/2 cup of chopped fresh chives'
'Wash and slice the shallot into fine rings.'
'Do not use the ends or roots.'
'Fry the onion and shallot in butter until they are soft and lightly browned, stirring occasionally with a wooden spoon.'
'Do not let them burn, as this will alter the color of the soup.'
'Add the potatoes, salt, pepper, and chicken broth.'
'Let it come to a boil and then simmer covered over low heat for 20 minutes or until the potatoes are tender.'
'Blend in a blender, gradually adding liquid.'
'The result is like a purée.'
'Pour into a deep dish.'
'Add hot milk (not boiling) and mix well
Let it rest in the refrigerator for one day before serving.'
'Just before serving, add chilled heavy cream and mix well.'
'Garnish with chopped fresh chives.'
'Serve in 10 chilled soup bowls.'
'Yield: 2 recipes.'
