Chive Vichyssoise

Ingredients

8 gr margarine
1 onion
1 leek
1 stalk celery
2 all-purpose potatoes
425 ml low-salt chicken broth
240 ml buttermilk
10 ml lemon juice
1 ml pepper sauce

Instructions

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.