Garlic Flavored Cold Vichyssoise
|Potatoes||4 Medium, thinly sliced|
|White onions||4 Medium, thinly sliced|
|White of leek||4 , thinly sliced|
|Garlic clove||1 Large, mashed|
|Chicken bouillon||4 Cup (64 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste (Preferably White)|
|Minced chives/Parsley||2 Tablespoon|
Heat the butter in a large heavy saucepan.
Add the potatoes, onions, leeks, garlic and 1 cup of the chicken bouillon.
Simmer covered over very low heat until the vegetables are very soft.
Add the remaining chicken broth.
Simmer covered for 10 more minutes.
Add the milk and cream.
Bring to the boiling point but do not boil.
Season with salt and pepper to taste.
Puree the soup in a blender.
If too thick, thin with a little cold milk.
Chill very thoroughly.
Check the seasoning before serving and sprinkle with chives.
Calories 640 Calories from Fat 297
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 19.7 g98.3%
Trans Fat 0 g
Cholesterol 111.2 mg37.1%
Sodium 524.6 mg21.9%
Total Carbohydrates 74 g24.7%
Dietary Fiber 8.4 g33.6%
Sugars 18.4 g
Protein 16 g32.3%
Vitamin A 66% Vitamin C 104.9%
Calcium 23.9% Iron 26.1%
*Based on a 2000 Calorie diet