Michel Boucher wrote:
>
> I once had a chef argue that vichyssoise is made with green onions,
> not leek. I have found nothing so far to support that. Mind you,
> in the immortal words of Mr. Fromkiss, my wife and I are a busy
> man, so I haven't spent a lot of time researching this.

Maybe not in an expensive restaurant but, made at home, plain yellow
onions will do fine. Leeks are overrated and too expensive IMO. Same
thing with green onions and shallots too. They're just onions!

G.