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Creme Vichyssoise

southern.chef's picture
Ingredients
  White pepper 1⁄4 Teaspoon
  Coarsely chopped leeks with tops/Onions 2 Cup (32 tbs)
  Half and half/Milk 2 Cup (32 tbs)
  Chopped chives 2 Tablespoon
  Peeled sliced potatoes 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Butter/Margarine 3 Tablespoon
  Chicken flavored bouillon cubes 4
Directions

Combine first 6 ingredients in a Dutch oven; cook over medium heat until vegetables are tender.
Puree in an electric blender.
Stir in half and half, and chill.
Garnish with chives.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1832 Calories from Fat 830

% Daily Value*

Total Fat 94 g145.4%

Saturated Fat 58.2 g290.9%

Trans Fat 0 g

Cholesterol 275.9 mg92%

Sodium 4063.5 mg169.3%

Total Carbohydrates 228 g75.8%

Dietary Fiber 25.6 g102.2%

Sugars 25.7 g

Protein 38 g75.1%

Vitamin A 243.2% Vitamin C 369.2%

Calcium 92% Iron 92.8%

*Based on a 2000 Calorie diet

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Creme Vichyssoise Recipe