Emerald Vichyssoise
Yield
2 servingsPrep
8 hrsCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 ½ | cups |
scallions, spring or green onions
and tops, chopped |
|
| 10 | ounces |
spinach
frozen, chopped, thawed |
|
| 2 | cans |
soup, potato
frozen, thawed |
* |
| 1 | cup |
light cream (half&half)
or cream substitute |
|
| 2 ½ | cups |
chicken broth
boiling |
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
or to taste |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
chives
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 355 | ml |
scallions, spring or green onions
and tops, chopped |
|
| 289 | ml/g |
spinach
frozen, chopped, thawed |
|
| 2 | cans |
soup, potato
frozen, thawed |
* |
| 237 | ml |
light cream (half&half)
or cream substitute |
|
| 591 | ml |
chicken broth
boiling |
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
or to taste |
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
chives
for garnish |
*
|
Directions
Melt butter in double boiler until frothy.
Saut? onions in butter 2 to 3 minutes.
Add spinach, potato soup, cream, and chicken broth.
Mix well and stir for 15 minutes.
Pur?e in blender, andding lemon juice, salt and pepper.
Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired. Makes about 2? quarts.
