Vichyssoise 2
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 3 | medium |
leeks
carefully washed, minced |
*
|
| 1 | medium |
onions
minced |
|
| 2 | cups |
potatoes
finely diced |
|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3 | medium |
leeks
carefully washed, minced |
*
|
| 1 | medium |
onions
minced |
|
| 473 | ml |
potatoes
finely diced |
|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
Directions
- ln a deep, 2½-quart to 3-quart, heat-resistant, non- metallic casserole dish, melt butter in microwave oven for 30 seconds.
Add leeks and onions.
Heat, uncovered, in microwave oven an additional 3 minutes.
Add diced potatoes and chicken broth to butter-leek mixture. Heat, covered, 15 to 18 minutes or until potatoes are very tender.
Press mixture through a sieve or electric blender until smooth.
Return mixture to heat-resistant, non-metallic casserole and gradually stir in cream.
Add salt and pepper to taste 5. Heat, covered, 4 minutes or until soup is very hot.
