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home > recipes > soups > vichyssoise soup
Vichyssoise Soup (usually served cold) 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. 126 calories 2.1 g fat

Vichyssoise Soup


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keyword: vichyssoise
ethnicity: french
recipes for soups
recipes by lmoschet
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(posted February 2, 1999)

Vichyssoise Soup (usually served cold)

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.

126 calories
2.1
g fat




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