LOCATION: Recipes >> Soups >> Vichyssoise 01
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Vichyssoise 01
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Vichyssoise Soup
3 cups peeled, cubed potato
2 cups chopped onion
2 cups canned low-sodium chicken broth, undiluted
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon dried whole basil
1/(12-ounce) can evaporated skimmed milk
1/2 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.
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