Vichyssoise Cream Soup
|Corn oil||2 Tablespoon|
|Leeks||1 Cup (16 tbs)|
|White onion||1 Medium, sliced|
|Pared chopped potatoes||2 Cup (32 tbs)|
|Chicken bouillon||3 Teaspoon (Granules Or Cubes)|
|Water||4 Cup (64 tbs)|
|Milk||4 Cup (64 tbs)|
|Whipping cream||1⁄2 Pint|
|Minced chives||1⁄4 Cup (4 tbs)|
Combine the butter and oil in a skillet and heat until the butter is melted.
Add the leeks and onion and saute until tender but not browned.
Add the potatoes and saute ten minutes more.
Dissolve the chicken cubes in the water and pour into the pan.
Cover and simmer until the vegetables are tender.
Transfer contents into a blender container or work bowl of a food processor fitted with the steel blade.
Add the milk, cream, salt and pepper.
If it is too thick, add more milk.
Transfer to a bowl, cover and chill.
Serve in individual cups, sprinkled with the chives.
Serving size: Complete recipe
Calories 2480 Calories from Fat 1495
% Daily Value*
Total Fat 167 g257.4%
Saturated Fat 89.7 g448.6%
Trans Fat 0.1 g
Cholesterol 498.2 mg166.1%
Sodium 877.6 mg36.6%
Total Carbohydrates 191 g63.6%
Dietary Fiber 15.5 g62%
Sugars 73.9 g
Protein 43 g85.6%
Vitamin A 72.5% Vitamin C 53.5%
Calcium 127.6% Iron 15.5%
*Based on a 2000 Calorie diet