Vichyssoise Recipe

Directions:

1. Melt your margarine in a heavy pan.
2. Add the celery, onion, and leeks. Cook *slowly* until soft and glassy. If you want the vegetables to stay as white as possible, you can steam the leeks as well.
3. When they are soft and translucent, transfer to a saucepan and put in your vegetable bouillon.
4. Add the potatoes and bring this to a rolling boil.
5. Reduce heat, cover and let simmer until potatoes are soft.
6. Puree the soup to a nice and smooth consistency.
7. Stir in your seasonings, and add the dash of white wine.
8. Serve, garnished with chopped chives, parsley or coriander leaves.