Vichyssoise soup (usually served cold)

Yield: 4 Servings

Measure Ingredient
3 cups Peeled; cubed potato
2 cups Chopped onion
2 cups Canned low-sodium chicken broth; undiluted
¼ teaspoon Salt
¼ teaspoon Ground white pepper
¼ teaspoon Dried whole basil
1 can Evaporated skimmed milk; (12 ounce)
½ cup Low-fat sour cream
Fresh chives; (optional)

Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.

Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Position knife blade in food processor bowl; add hot vegetable mixture.

Process 1 minute or until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill 8 hours.

Ladle soup into individual bowls. Top each serving with 1 tablespoon low-fat sour cream; garnish with fresh chives, if desired.

For a time-saving option, omit the chilling procedure, and serve this reamy potato soup warm.

126 calories

2⅒ g fat

Posted to recipelu-digest Volume 01 Number 410 by "Diane Geary." <diane@...> on Dec 28, 1997

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