Vichyssoise
Sue Wilkinson Wilkinson
This is one of Rob’s favorite potato soup. We serve it hot.
ingredients
- 1 medium onion, sliced
- 2 tsp. margarine or butter
- 2 medium potatoes, thinly sliced
- 1 small stalk celery, chopped (about 1/4 c.)
- 1 can (10 3/4 oz) chicken broth (about 1 1/4 c.)
- 1/4 tsp. salt
- 1 c. half and half
- pepper
- 1/2 to 2/3 cup half and half
- snipped chives
directions
- 1
Cook and stir onion and margarine in 3 quart saucepan over medium heat until onion is tender; reduce heat. Stir in potatoes, celery, broth and 1/4 teaspoon salt. Cover and simmer until potatoes are soft, 30 to 40 minutes.
- 2
Press potato mixture through sieve, Return potato mixture to saucepan. Stir in 1 cup half and half, 1/4 tsp. salt and the pepper. Heat over medium heat, stirring constantly, until hot and bubbly. (at this point, soup can be served hot if desired.) Cover and refrigerate soup at least 4 hours.
- 3
Just before serving, stir 1/2 to 2/3 cup half and half into soup. Sprinkle with chives and if desired paprika.
Source: Sue Wilkinson
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