Vichyssoise Using Cream
|Potatoes||2 Medium, peeled and sliced|
|Thinly sliced spanish onions/Leeks||1 1⁄2 Cup (24 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|White pepper||1 Dash|
|Cold water||1⁄4 Cup (4 tbs)|
|Light cream||1 Cup (16 tbs)|
1. Place potatoes, onions and chicken broth in 2-quart glass casserole. Cover with glass lid.
2. Microwave for 13 to 19 minutes on HIGH, or until potatoes are tender. Puree in electric blender or press through colander; return to casserole. Combine flour, seasonings and water in small bowl until smooth; stir into potato mixture.
3. Microwave 8 to 9 minutes on HIGH, or until thickened (about 190°F). Cool slightly and stir in cream. Chill and serve in soup bowls or cups.