Quick Vichyssoise Using Instant Potato Buds
|Onion||1 Small, finley minced|
|Instant chicken bouillon||3 Teaspoon|
|Water||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Instant potato buds||1 1⁄4 Cup (20 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Chopped chives||1 Tablespoon|
Place butter and onion in a 2 qt.glass casserole dish.
Cover and microwave 2 to 3 minutes or until tender.
Stir in bouillon, water, celery salt and 1/2 cup milk.
Cover and microwave 2 to 3 minutes or until mixture comes to a boil.
Stir in instant potato buds with a fork.
Gradually stir in remaining 1 1/2 cups milk and light cream.
Cover and microwave 5 to 7 minutes or until piping hot, but not boiling.
Let stand 3 to 5 minutes.