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Vichyssoise Soup

3 star rating
 

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Submitted by: kathy m l

 

This potato and onion appetizer soup made with chicken bouillon cubes may be served chilled or warmed. It also contains cream and milk, and is garnished with chives and paprika.
 

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 3 cups boiling water
  • 5 chicken bouillon cubes
  • 3 tablespoons butter
  • 1 medium onion, minced
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Sprinkle of minced chives
  • Sprinkle of paprika

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Method

Place potatoes in large saucepan. Add water, bouillon cubes, butter, and onions. Cover and cook until potatoes are very tender (about 30 minutes.) Press mixture through sieve. Or put in blender to achieve complete smoothness. Pour into saucepan. Add cream, milk, salt, and pepper. Mix well. Serve very cold or reheat and serve hot. Garnish with chives and paprika.

 

Notes:

 

Number of Servings: 6 to 8

 

Submitted by: kathy m l ()

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