Vichyssoise
- 2 tb Butter or margarine
- 3 md Leeks, carefully washed
- -and minced
- 1 md Onion, minced
- 2 c Potatoes, finely diced
- (about 2 large potatoes)
- 4 c Chicken broth
- 1 c Half and half
- Salt to taste
- White pepper to taste
1. ln a deep, 2 1/2-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.
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.
