Vichyssoise Recipe
Ingredients
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Milk-free margarine - 1 tablespoon | ||
| Chicken bouillon - 4 cubes | ||
| Water | 3 Cup (16 tbs) | |
| Potatoes | 3 Medium, peeled | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
Directions
MAKING
1) In a skillet heat margarine, brown scallions in it and set aside.
2) In a bowl, combine cubes and boiling water to prepare bouillon.
3) Stir in potatoes along with 2 cups of bouillon to scallions.
4) Season with salt and pepper and bring to a boil.
5) Decrease heat and cook covered on simmering for 25 minutes.
6) Let stand and cool the mixture.
7) Using a blender beat the mixture until thoroughly combined.
8) Blend for a longer time to get a thicker soup.
9) Transfer into a bowl or pitcher and chill overnight.
SERVING
10) Garnish with chopped scallion greens.
11) Serve cold.
1) In a skillet heat margarine, brown scallions in it and set aside.
2) In a bowl, combine cubes and boiling water to prepare bouillon.
3) Stir in potatoes along with 2 cups of bouillon to scallions.
4) Season with salt and pepper and bring to a boil.
5) Decrease heat and cook covered on simmering for 25 minutes.
6) Let stand and cool the mixture.
7) Using a blender beat the mixture until thoroughly combined.
8) Blend for a longer time to get a thicker soup.
9) Transfer into a bowl or pitcher and chill overnight.
SERVING
10) Garnish with chopped scallion greens.
11) Serve cold.
Chef
