Vichyssoise (Potato Onion Soup)

Ingredients

• 2 medium onions (large for extra flavor)
• 3 tablespoons butter
• 4 medium sized potatoes
• 1 pint top milk, or light cream
• chives or parsley
• 8 stalks celery (with some of the tender leafy tops)
• 4 cups chicken stock
• salt and pepper

Method

1. 1

   Slice onions and celery fine cooking in covered pan in the butter until onions are transparent and celery tender.

2. 2

   Pare and dice the potatoes and with the broth add to the onions and celery and cook until the potatoes are tender.

3. 3

   Run all this through a food blender and before serving, add cream and serve very hot using chopped parsley or chives for garnish.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 24. The excerpt below is the record exactly as published.

VICHYSSOISE (Potato Onion Soup) 2 medium onions (large for extra flavor) 3 tablespoons butter 4 medium sized potatoes 1 pint top milk, or light cream chives or parsley 8 stalks celery (with some of the tender leafy tops) 4 cups chicken stock salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.