Emerald vichyssoise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1½ | cup | Green Onions And Tops; chopped |
| 1 | pack | (10 Oz) Frozen Chopped Spinach, thawed |
| 2 | cans | Frozen Potato Soup; thawed |
| 1 | cup | Light Cream Or Cream Substitute |
| 2½ | cup | Chicken Broth; boiling |
| 2 | tablespoons | Lemon Juice |
| ½ | teaspoon | Salt; or to taste |
| ¼ | teaspoon | Pepper |
| Chives; for garnish | ||
Directions
Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. Purée in blender, andding lemon juice, salt and pepper. Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired.
Makes about 2½ quarts.
Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. John C. Thomas Posted to EAT-L Digest by Bill Spalding <billspa@...> on Sep 1, 1997