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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