• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chive Vichyssoise

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 tb Unsalted margarine
  • 1 md Yellow chopped onion
  • 1 md Chopped leek
  • 1 md Chopped stalk celery
  • 2 md All purpose potatoes
  • (about 1/2 lb) peeled and
  • Diced
  • 1 3/4 c Low salt chicken broth
  • 1 c Buttermilk
  • 1 tb Minced fresh/freeze
  • Dried chives
  • 2 ts Lemon juice
  • 1/4 ts Hot red pepper sauce


In a large heavy saucepan melt the margarine over moderate heat. Add the
onion, leek and celery and cook, uncovered, stirring, occasionally, until
the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes,
stir in the chicken broth and bring to a boil. Reduce to simmer and cook
until the potatoes are tender, about 20 minutes. In blender or food
processor, puree the soup in 2 or 3 batches, whirling each batch about 30
seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce.
Cover the soup and refrigerate at least 2 hours before serving. Thin with
additional cold buttermilk if desired.

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