Vichyssoise

Soups & Stews Cook: 30 minutes

Recipe by: Arline Hoffinger

Ingredients

• 5 medium potatoes, peeled and cut into 1" cubes

• 4 cups boiling water

• 6 chicken boullon cubes

• 1.5 cups onions or leeks, chopped fine

• 1 cup heavy cream

• 1 cup milk

• 1 tsp salt

• 1/4 tsp pepper

• 1/4 cup butter

• minced chives

• paprika

• Combine potatoes, water, bouillon cubes and

• onions. Cover and cook until potatoes are

• very tender, about 30 minutes. Drain,

• reserving liquid. Chop the vegetables, either

• in a food processor or blender, they should

• be very smooth. Return vegetables to cooking

• liquid, Add cream, milk, salt, pepper, and

• butter. Chill thoroughly. Serve cold, garnished

• with minced chives and paprika.

This recipe was transcribed from an original church cookbook. View the original scan below: