Chive Vichyssoise

Ingredients

1 tb margarine
1 onion
1 leek
1 stalk celery
2 all-purpose potatoes
1 3/4 c low-salt chicken broth
1 c buttermilk
2 ts lemon juice
1/4 ts 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.