Vichyssoise

Name: Vichyssoise
Yield: 6
Ingredients: 1 cup of finely chopped white onion (only use the white part); 1 white onion, finely chopped; 3 tablespoons of butter; 2 cups of raw potato, peeled and finely chopped; 1 tablespoon of all-purpose flour; 1 liter of strong chicken broth; 1/2 liter of whipped cream; (using 1/4 cup of acidic whipped cream); 1 teaspoon of salt; a pinch of black pepper

1
1 cup of finely chopped white onion (only use the white part)
2
1 white onion, finely chopped
3
3 tablespoons of butter
4
2 cups of raw potato, peeled and finely chopped
5
1 tablespoon of all-purpose flour
6
1 liter of strong chicken broth
7
1/2 liter of whipped cream
8
(using 1/4 cup of acidic whipped cream)
9
1 teaspoon of salt
10
a pinch of black pepper

Ingredients

1
1 cup of finely chopped white onion (only use the white part)
2
1 white onion, finely chopped
3
3 tablespoons of butter
4
2 cups of raw potato, peeled and finely chopped
5
1 tablespoon of all-purpose flour
6
1 liter of strong chicken broth
7
1/2 liter of whipped cream
8
(using 1/4 cup of acidic whipped cream)
9
1 teaspoon of salt
10
a pinch of black pepper

Directions

1
Melt the butter and cook the onion and garlic until they're soft but not browned
2
Dust the onion and garlic with flour, add the chicken broth and potatoes
3
Cook slowly until the potatoes break down
4
Purée the soup through a fine-mesh sieve
5
Similarly purée the vegetables to give the soup consistency
6
Refrigerate
7
A little before serving, add the whipped cream, salt, and pepper, whisking well Serve garnished with chopped green scallions
8
Serve 6-8