Vichyssoise Using Potato Puffs Recipe
Ingredients
| Onion | 1 Small, grated | |
| Chicken bouillon cubes/3 teaspoons instant chicken bouillon | 3 | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Instant mashed potato puffs dry | 1 1⁄4 Cup (20 tbs) | |
| Light cream 20% | 1 Cup (16 tbs) | |
| Snipped chives/Watercress | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 196 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 39 mg13%
Sodium 614.2 mg25.6%
Total Carbohydrates 16 g5.2%
Dietary Fiber 1.1 g4.3%
Sugars 3.8 g
Protein 4 g7%
Vitamin A 10.5% Vitamin C 10.5%
Calcium 9.6% Iron 2%
*Based on a 2000 Calorie diet
Directions
Heat to boiling Reduce heat; cover and simmer about 10 minutes Remove from heat.
Add 1/2 cup of the milk Stir in potato puffs and whip with fork until fluffy.
Gradually stir in remaining 1 1/2 cups milk, heat just to boiling.
Cover and chill thoroughly Just before serving, stir in cream, beating vigorously with fork until blended Sprinkle each serving with snipped chives or watercress.
Chef
