Vichyssoise Seasoned With Leeks And Chives Recipe
Summary
MethodMicrowaved
Ingredients
| Butter | 1 Tablespoon | |
| Onion | 1 Medium, minced | |
| 3 minced leeks (or green onions) | ||
| Potatoes | 4 Medium, finely chopped | |
| Chicken bouillon cubes | 4 Can (10oz) | |
| Milk cream | 1 Cup (16 tbs) | |
| Chives or green onion tops | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In 2 1/2 qt glass casserole microwave (high) butter, onion and leeks 3 minutes.
Add potatoes and broth.
Microwave (high) 12-15 minutes, stirring every 4 minutes. (Potatoes should be very tender.) Force the mixture through a sieve or process in blender; return to dish.
Add cream, salt and pepper to taste.
Microwave (high) 3-4 minutes until soup is very hot (140°F.), stirring as needed.
Chill and garnish with chopped chives or green onion tops.
Add potatoes and broth.
Microwave (high) 12-15 minutes, stirring every 4 minutes. (Potatoes should be very tender.) Force the mixture through a sieve or process in blender; return to dish.
Add cream, salt and pepper to taste.
Microwave (high) 3-4 minutes until soup is very hot (140°F.), stirring as needed.
Chill and garnish with chopped chives or green onion tops.
Chef
