Vichyssoise Recipe
An introduction to this vichyssoise to your longing taste buds is going to keep them from asking for anything else for a long time to come. If you have plenty of vegetable on hand then vichyssoise is the thing to make. There is not a single month when I don't serve this yummy appetizer! Believe me, just try this vichyssoise once, you'll love it.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 can (10 1/4 ounces) frozen condensed cream of potato soup
1 soup can milk or 1/2 light cream and 1/2 milk
Chopped chives, mint, or parsley
Directions
In saucepan, heat soup and milk slowly until completely thawed.
Stir now and then.
Do not boil.
Beat until smooth with blender; or use rotary beater or electric mixer and strain.
Chill 4 hours or more.
Thin to desired consistency.
Stir now and then.
Do not boil.
Beat until smooth with blender; or use rotary beater or electric mixer and strain.
Chill 4 hours or more.
Thin to desired consistency.
