Vichyssoise Using Cream Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Potatoes | 2 Medium, peeled | |
| 1 1/2 cups thinly sliced | ||
| Spanish onions or leeks | ||
| Chicken broth | 3 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Dash | |
| Cold water | 1/4 Cup (16 tbs) | |
| Light cream | 1 Cup (16 tbs) | |
Directions
1. Place potatoes, onions and chicken broth in 2-quart glass casserole. Cover with glass lid.
2. Microwave for 13 to 19 minutes on HIGH, or until potatoes are tender. Puree in electric blender or press through colander; return to casserole. Combine flour, seasonings and water in small bowl until smooth; stir into potato mixture.
3. Microwave 8 to 9 minutes on HIGH, or until thickened (about 190°F). Cool slightly and stir in cream. Chill and serve in soup bowls or cups.
2. Microwave for 13 to 19 minutes on HIGH, or until potatoes are tender. Puree in electric blender or press through colander; return to casserole. Combine flour, seasonings and water in small bowl until smooth; stir into potato mixture.
3. Microwave 8 to 9 minutes on HIGH, or until thickened (about 190°F). Cool slightly and stir in cream. Chill and serve in soup bowls or cups.
Chef
