Microwaved Vichyssoise Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Leeks | 3 Medium, washed | |
| Onion | 1 Medium, minced | |
| Potatoes | 2 Cup (16 tbs), diced | |
| Chicken broth | 4 Cup (16 tbs) | |
| Half and Half | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper white | 1 To taste |
Directions
In a deep, 2 1/2 quart to 3-quart, heat-resistant, non-metallic casserole, melt butter on full power 30 seconds.
Add leeks and onions.
Heat, uncovered, on full power an additional 3 minutes.
Add diced potatoes and chicken broth to butter-leek mixture.
Heat, covered, on full power 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.
Heat, covered, on roast for 6 minutes or until soup is very hot.
Add leeks and onions.
Heat, uncovered, on full power an additional 3 minutes.
Add diced potatoes and chicken broth to butter-leek mixture.
Heat, covered, on full power 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.
Heat, covered, on roast for 6 minutes or until soup is very hot.
Chef
