Vichyssoise ii

Yield: 4 servings

Measure 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

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.

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