Stew the onions gently in one-half the butter for 15 minutes. Add the potatoes and cover with a small amount of water, about
Make a roux of the remaining butter and the flour, add the potato water and the seasoning, and stir in the scalded milk. Combine this mixture with the strained vegetables and heat thoroughly, beating with an eggbeater for several minutes. Add the chopped herbs and serve at once. (Or chill and serve next day as vichysoisse.)
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