Side Pannel
Vichyssoise Soup (Usually Served Cold)
Vichyssoise Soup (Usually Served Cold)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 3 c Peeled; cubed potato
- 2 c Chopped onion
- 2 c Canned low-sodium chicken
- -broth; undiluted
- 1/4 ts Salt
- 1/4 ts Ground white pepper
- 1/4 ts Dried whole basil
- 1 cn Evaporated skimmed milk; (12
- -ounce)
- 1/2 c Low-fat sour cream
- Fresh chives; (optional)
Directions
Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Position knife blade in food processor bowl; add hot vegetable mixture.
Process 1 minute or until smooth. Transfer pureed mixture to a large bowl;
stir in milk. Cover and chill 8 hours.
Ladle soup into individual bowls. Top each serving with 1 tablespoon
low-fat sour cream; garnish with fresh chives, if desired.
For a time-saving option, omit the chilling procedure, and serve this reamy
potato soup warm.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Position knife blade in food processor bowl; add hot vegetable mixture.
Process 1 minute or until smooth. Transfer pureed mixture to a large bowl;
stir in milk. Cover and chill 8 hours.
Ladle soup into individual bowls. Top each serving with 1 tablespoon
low-fat sour cream; garnish with fresh chives, if desired.
For a time-saving option, omit the chilling procedure, and serve this reamy
potato soup warm.
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