Vichyssoise

Name: Vichyssoise
Yield: 8
Ingredients: 3 tablespoons of butter or margarine - 45 g; 4 finely chopped scallions - 520 g; 1 small onion, diced; 5 medium-sized potatoes, peeled and thinly sliced - 350 g; 4 cups of chicken broth - 960 ml; 2 cups of milk - 480 ml; 1 cup of heavy cream - 240 g; Salt and white pepper to taste

1
3 tablespoons of butter or margarine - 45 g
2
4 finely chopped scallions - 520 g
3
1 small onion, diced
4
5 medium-sized potatoes, peeled and thinly sliced - 350 g
5
4 cups of chicken broth - 960 ml
6
2 cups of milk - 480 ml
7
1 cup of heavy cream - 240 g
8
Salt and white pepper to taste

Ingredients

1
3 tablespoons of butter or margarine - 45 g
2
4 finely chopped scallions - 520 g
3
1 small onion, diced
4
5 medium-sized potatoes, peeled and thinly sliced - 350 g
5
4 cups of chicken broth - 960 ml
6
2 cups of milk - 480 ml
7
1 cup of heavy cream - 240 g
8
Salt and white pepper to taste

Directions

1
Sauté the scallions and onion in butter or margarine until they are lightly browned
2
Add the potatoes and chicken broth
3
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender
4
Strain through a sieve, blender, or food processor
5
Add the milk and stir well
6
Remove from heat and add the heavy cream
7
Mix well
8
Season to taste and refrigerate
9
Serve chilled
10
Portion 8 servings.