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Vichyssoise Using Potato Puffs

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Ingredients
  Onion 1 Small, grated
  Chicken bouillon cubes/3 teaspoons instant chicken bouillon 3
  Water 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Instant mashed potato puffs dry 1 1⁄4 Cup (20 tbs)
  Light cream 20% 1 Cup (16 tbs)
  Snipped chives/Watercress 1⁄2 Cup (8 tbs)
Directions

Combine onion, bouillon cubes, water and salt in large saucepan.
Heat to boiling Reduce heat; cover and simmer about 10 minutes Remove from heat.
Add 1/2 cup of the milk Stir in potato puffs and whip with fork until fluffy.
Gradually stir in remaining 1 1/2 cups milk, heat just to boiling.
Cover and chill thoroughly Just before serving, stir in cream, beating vigorously with fork until blended Sprinkle each serving with snipped chives or watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Servings: 
8

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