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Quick Vichyssoise Using Instant Potato Buds Recipe
|Onion||1 Small, finley minced|
|Instant chicken bouillon||3 Teaspoon|
|Water||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Instant potato buds||1 1⁄4 Cup (20 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Chopped chives||1 Tablespoon|
Serving size: Complete recipe
Calories 1530 Calories from Fat 1000
% Daily Value*
Total Fat 113 g174.5%
Saturated Fat 70.3 g351.6%
Trans Fat 0 g
Cholesterol 376.1 mg
Sodium 1032.5 mg43%
Total Carbohydrates 104 g34.8%
Dietary Fiber 6 g24%
Sugars 33.7 g
Protein 29 g57.8%
Vitamin A 85.9% Vitamin C 32.1%
Calcium 72.6% Iron 4%
*Based on a 2000 Calorie diet
Cover and microwave 2 to 3 minutes or until tender.
Stir in bouillon, water, celery salt and 1/2 cup milk.
Cover and microwave 2 to 3 minutes or until mixture comes to a boil.
Stir in instant potato buds with a fork.
Gradually stir in remaining 1 1/2 cups milk and light cream.
Cover and microwave 5 to 7 minutes or until piping hot, but not boiling.
Let stand 3 to 5 minutes.