Microwave Vichyssoise Recipe
Summary
Ingredients
| Margarine | 2 Teaspoon | |
| Leeks | 1 Cup (16 tbs), thinly sliced | |
| 1 cup canned ready-to-serve low-sodium chicken broth | ||
| All purpose flour | 6 Ounce | |
| Whole milk | 1/2 Cup (16 tbs) | |
| Half and Half | 1 Tablespoon | |
| Dash each white pepper and ground nutmeg | ||
| Chopped chives | 2 Teaspoon, minced | |
Directions
1. In 1-quart microwavable casserole microwave margarine on High (100%) for 30 seconds until melted. Add leeks and microwave on High for 1 1/2 minutes, until slightly softened.
2. Add chicken broth and potato; cover and microwave on High for 5 minutes, until potato is tender, stirring halfway through cooking. Let stand for 1 minute. Uncover and let cool slightly, about 5 minutes.
3. Transfer potato-leek mixture to food processor and process until pureed. Return mixture to casserole.
4. Using a wire whisk, stir in milk, half-and-half, pepper, and nutmeg. Cover and refrigerate until chilled, at least 1 hour.
5. Divide soup into 4 soup bowls and sprinkle each portion with an equal amount of chives.
2. Add chicken broth and potato; cover and microwave on High for 5 minutes, until potato is tender, stirring halfway through cooking. Let stand for 1 minute. Uncover and let cool slightly, about 5 minutes.
3. Transfer potato-leek mixture to food processor and process until pureed. Return mixture to casserole.
4. Using a wire whisk, stir in milk, half-and-half, pepper, and nutmeg. Cover and refrigerate until chilled, at least 1 hour.
5. Divide soup into 4 soup bowls and sprinkle each portion with an equal amount of chives.
Chef
