Emerald vichyssoise

Yield: 1 Servings

Measure 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
\N \N Chives; for garnish

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

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