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Vichyssoise Using Cream

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Cold water 1⁄4 Cup (4 tbs)
  Light cream 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
5 Minutes

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