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VICHYSSOISE 2 c. chicken broth 2 c. cubed raw potatoes 3/4 c. leek pieces 1 c. milk 1 tsp. salt dash of white pepper 1 c. light cream Put broth, potatoes and leek into blender; process on high only until potatoes are chopped. Pour into a saucepan and cook until potatoes are tender. Put remaining ingredients, except cream, into blender. Add cooked mixture, cover and process on high until smooth. Pour into large bowl and stir in cream. Chill thoroughly before serving. Serve garnished with chopped chives. Yield: 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |