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Fast Vichyssoise

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Ingredients
  Frozen cream of potato soup 1 Can (10 oz)
  Light cream 1 1⁄2 Cup (24 tbs)
  Nutmeg 1 Pinch
  Celery 1⁄4 Teaspoon
  Salt To Taste
  Chopped chives 1 Teaspoon
Directions

Combine all ingredients except chives in top of double boiler.
Set over simmering water and heat until soup is melted.
Strain through a sieve, pressing through all the pulp from the soup.
Set in ice water and stir until cool.
To serve immediately, put in glass jar with tight lid and shake with 8 ice cubes until chilled and strain into chilled cups.
If made ahead, chill thoroughly in refrigerator.
Top with chives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup

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3.95
Average: 4 (15 votes)