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Microwave Vichyssoise

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Ingredients
  Margarine 2 Teaspoon
  Thinly sliced leek 1 Cup (16 tbs), thoroughly washed (White Portion Only)
  Canned low sodium chicken broth 1 Cup (16 tbs) (Ready To Serve)
  All purpose flour 6 Ounce, pared, finely diced
  Whole milk 1⁄2 Cup (8 tbs)
  Half and half 1 Tablespoon (Blend Of Milk And Cream)
  White pepper 1 Dash
  Ground nutmeg 1 Dash
  Minced fresh chives/1 teaspoon chopped chives 2 Teaspoon
Directions

1. In 1-quart microwavable casserole microwave margarine on High (100%) for 30 seconds until melted. Add leeks and microwave on High for 1 1/2 minutes, until slightly softened.
2. Add chicken broth and potato; cover and microwave on High for 5 minutes, until potato is tender, stirring halfway through cooking. Let stand for 1 minute. Uncover and let cool slightly, about 5 minutes.
3. Transfer potato-leek mixture to food processor and process until pureed. Return mixture to casserole.
4. Using a wire whisk, stir in milk, half-and-half, pepper, and nutmeg. Cover and refrigerate until chilled, at least 1 hour.
5. Divide soup into 4 soup bowls and sprinkle each portion with an equal amount of chives.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy

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