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Vichyssoise

Cool.Cook's picture
Ingredients
  Potatoes 3 Medium, peeled and sliced
  Leeks 3 Medium, peeled and sliced
  Canned chicken broth 5 3⁄4 Cup (92 tbs)
  Light cream/Evaporated milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Chopped chives 1 Teaspoon
Directions

In large saucepan, combine potatoes, leeks and chicken broth.
Cover and simmer about 15 minutes or until tender.
Process in blender until creamy. Cool.
Add cream and salt; chill.
Serve garnished with chopped chives.
TIP:
If desired, substitute 6 cubes or teaspoons chicken bouillon and 5 3/4 cups water for chicken broth.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Soup
Servings: 
8

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