Search
by Ingredient

Emerald Vichyssoise

StarStarStarStarStar

Submitted by ladymadonna

YIELD

2 servings

PREP

8 hrs

COOK

20 min

READY

8 hrs

Ingredients

3 45
TABLESPOONS ML BUTTER
1 ½ 355
CUPS ML SCALLIONS, SPRING OR GREEN ONIONS
and tops, chopped
10 289
OUNCES ML/G SPINACH
frozen, chopped, thawed
2 2
CANS CANS SOUP, POTATO
frozen, thawed *
1 237
CUP ML LIGHT CREAM (HALF&HALF)
or cream substitute
2 ½ 591
CUPS ML CHICKEN BROTH
boiling
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 261 76% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 606mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 35% Vitamin C 22%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe