21 Mar 2011

Vichyssoise - Chicken Recipes

Vichyssoise - Chicken Recipes

Ingredients for Vichyssoise

    College Inn Chicken Broth Light and Fat Free 50% Less Sodium Easy Open Resealable, 32-Ounce (Pack of 6)
  • 1 Teaspoon Vegetable Oil
  • 3 Cups Diced Leek (about 3 Large)
  • 3 Cups Diced Peeled Baking Potato (about 1 1/4 Pounds)
  • 1 (16-ounce) Can Fat-free, Less-sodium Chicken Broth
  • 2/3 Cup Half-and-half
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Black Pepper
  • 1 Tablespoon Minced Fresh Chives

Preparation for Vichyssoise

Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
5 servings (serving size: 1-cup)
Mr. Sunday's SoupsFor the Love of Soup The Ultimate Soup Cookbook: Over 900 Family-Favorite RecipesSoups, Stews & Chilis

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