Vichyssoise Using Potato Puffs
|Onion||1 Small, grated|
|Chicken bouillon cubes/3 teaspoons instant chicken bouillon||3|
|Water||1 Cup (16 tbs)|
|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)|
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.