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Vichyssoise Using Potato Puffs Recipe
|Onion||1 Small, grated|
|Chicken bouillon cubes/3 teaspoons instant chicken bouillon||3|
|Water||1 Cup (16 tbs)|
|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)|
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 mg
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
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.