Description
Our families third-generation recipe for the French classic, Vichyssoise.
Ingredients
Scale
- 2 Cups Chicken Broth (no or low salt)
- 3 Tbsp. Butter
- 1/2 teaspoon Sea salt
- 1/4 teaspoon White pper
- 1 Large Onion, cut into wedges
- 1 Large Can White Potatoes
- 1 Cup Whole Milk
- 3/4 Cup Heavy Cream
Instructions
- Put all the ingredients (except the milk and cream) into a blender.
- Cover and mix on low, when combined increase to high speed until smooth.
- Pour into a saucepan and all the milk. Bring it to a boil, lower the heat to low and simmer, stirring occassionally, for 20 minutes.
- Cool completely, add the heavy cream and place the in refridgerator overnight.
- Serve cold garnished with dried chives or parsley flakes.
- Category: Soups
Nutrition
- Serving Size: 1 serving (approx 1 cup)
- Calories: 250-260
- Sodium: 535-540 mg
- Fat: 15-16 gr
- Carbohydrates: 11-12 gr
- Protein: 2.5-3 gr
