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Radish Vichyssoise

Healthy.Eater's picture
  Butter 1 Tablespoon
  Thinly sliced onion 1 1⁄2 Cup (24 tbs)
  Radishes 1 Pound, halved (20 Radishes)
  Baking potatoes 1 1⁄2 Pound, peeled and cut into 1-inch pieces
  Fat free low sodium chicken broth 3 Cup (48 tbs)
  2% low fat milk 2 Cup (32 tbs)
  Reduced-fat sour cream 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Chopped fresh chives 1⁄4 Cup (4 tbs)

1. Melt 1 tablespoon butter in a large saucepan over medium heat. Add onion, and cook for 5 minutes or until tender, stirring frequently. Add radishes and potatoes, tossing to coat with butter. Stir in broth and 2 cups milk, bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender. Cool 10 minutes.
2. Place half of radish mixture in a blender. Remove center piece of blender lid (to allow the steam to escape), secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining radish mixture. Cover and chill at least 2 hours.
3. Add sour cream, salt, pepper, and nutmeg, stirring with a whisk. Cover and chill at least 4 hours or overnight. Sprinkle with chives.

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