Vichyssoise ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 3 | mediums | Leeks, carefully washed and minced |
| 1 | medium | Onion, minced |
| 2 | cups | Potatoes, finely diced |
| (about 2 large potatoes) | ||
| 4 | cups | Chicken broth |
| 1 | cup | Half and half |
| Salt to taste | ||
| White pepper to taste | ||
Directions
1. ln a deep, 2½-quart to 3-quart, heat-resistant, non- metallic casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions. Heat, uncovered, in Microwave Oven an additional 3 minutes.
2. Add diced potatoes and chicken broth to butter-leek mixture. Heat, covered, 15 to 18 minutes or until potatoes are very tender.
3. Press mixture through a sieve or electric blender till smooth.
4. Return mixture to heat-resistant, non-metallic casserole and gradually stir in cream. Add salt and pepper to taste 5. Heat, covered, 4 minutes or until soup is very hot.