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Vichyssoise

Diet.Chef's picture
Ingredients
  Leeks 2
  Onion 1 Small, sliced
  Butter/Margarine 1 Tablespoon
  Peeled sliced potatoes 2 1⁄2 Cup (40 tbs)
  Water 2 2⁄3 Cup (42.67 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Evaporated skimmed milk 13 Ounce (1 Can)
Directions

Remove tops from leeks; slice leeks .
In 2-quart saucepan cook leeks and onion in butter till tender but not brown.
Stir in potatoes, water, bouillon granules, and salt.
Bring to boiling.
Reduce heat; cover and simmer for 30 to 40 minutes or till potatoes are very tender.
In blender container or food processor bowl process potato mixture,ha/f atatime, till smooth.
Pour into a 2-quart bowl.
Stir in evaporated skimmed milk.
Season to taste with salt and pepper.
Cool.
Cover; chill thoroughly before serving.
Garnish the chilled soup with snipped chives, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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