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    Vichyssoise


    Source of Recipe


    Gourmet

    Recipe Introduction


    Blue ribbon in the 70s
    Has pretty green hue

    List of Ingredients




    1 cup coarsely diced raw potatoes
    1/4 cup snipped scallions
    1 1/2 cups chicken broth
    1 cup raw peas
    1/8 t celery salt
    1/8 t curry powder
    1 cup heavy cream
    snipped parsley

    Recipe



    Cook potatoes with scallions, chicken broth and peas, covered, 10 min (barely tender)
    Put undrained vegetables in blender, add celery salt, curry.
    Puree and remove to bowl.
    Stir in cream (be sure to leave this step for last or you'll whip the cream)
    Refrigerate until ready to serve.
    Garnish bowls with parsley

 

 

 


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