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Vichyssoise

Blender.Splendor's picture
Ingredients
  Chicken bouillon cubes 2
  Hot water 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Onion 1⁄2 Small, sliced
  Instant mashed potatoes/Potatoes - 1 2/3 cups, boiled, hot mashed 2 Cup (32 tbs) (Serve Hot)
  Milk 2 Cup (32 tbs)
  Half and half/Cream 1 Cup (16 tbs)
Directions

MAKING
1. In a blender jar with puree blades, put together chicken bouillon, water, salt, celery salt and onion; process for 15 seconds until onion is finely chopped.
2. Add potatoes and 1 cup milk; process for another 15 seconds until smooth.
3. Frequently stop motor and using a rubber spatula, push ingredients into the blade for better blending.
4. Stir in remaining milk and cream or half and half.

FINALISING
5. Refrigerate soup until chill.

SERVING
6. Ladle soup in bowls and garnish each serving with sour cream and chives, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday
Cook Time: 
5 Minutes
Servings: 
4

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