You are here

Microwaved Vichyssoise

fast.cook's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Leeks 3 Medium, washed and trimmed
  Onion 1 Medium, minced
  Potatoes 2 Cup (32 tbs), finely diced (About 2 Large Potatoes)
  Chicken broth 4 Cup (64 tbs)
  Half and half 1 Cup (16 tbs)
  Salt To Taste
Directions

In a deep, 2 1/2 quart to 3-quart, heat-resistant, non-metallic casserole, melt butter on full power 30 seconds.
Add leeks and onions.
Heat, uncovered, on full power an additional 3 minutes.
Add diced potatoes and chicken broth to butter-leek mixture.
Heat, covered, on full power 15 to 18 minutes or until potatoes are very tender.
Press mixture through a sieve or electric blender until smooth.
Return mixture to heat-resistant, non-metallic casserole and gradually stir in cream.
Add salt to taste.
Heat, covered, on roast for 6 minutes or until soup is very hot.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.0125
Average: 4 (20 votes)