Soup: Vichyssoise #1 (Quick)
Source of Recipe
James T. Ehler
List of Ingredients
1 1/2 pounds Potatoes -- peeled and sliced
1/2 pound Onions -- thin sliced
1/4 pound Leeks -- thin sliced
1 Whole Bay Leaf
White Pepper -- to taste
1 Quart Chicken Stock, Weak
1 Quart Light Cream -- cold
Salt -- to taste
Recipe
1) Combine first group of ingredients and simmer until potatoes are done.
[2) Puree.....Add Cream and Salt...mix...Garnish with Chives.
REMOVE BAY LEAF
NOTES : Oversalt this soup, it's served cold.
Per Serving : 261 Calories; 19g Fat (64.4% calories from fat); 5g Protein; 19g Carbohydrate;
2g Dietary Fiber; 63mg Cholesterol; 903mg Sodium.
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