Cold Vichyssoise Recipe
Ingredients
| Cream | 1 10 1/4 Ounce, frozen | |
| 1/2 soup-can milk | ||
| 1/2 soup-can light cream | ||
| Snipped chives or parsley | ||
Directions
Night before:
In saucepan, combine soup, milk, and light cream.
Heat slowly until soup is thawed; beat smooth with beater; refrigerate.
At suppertime:
Serve in chilled bowls, topped with snipped chives.
In saucepan, combine soup, milk, and light cream.
Heat slowly until soup is thawed; beat smooth with beater; refrigerate.
At suppertime:
Serve in chilled bowls, topped with snipped chives.
Chef
