Vichyssoise Soup

Recipe by SkipperSy
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put potatoes in salted water and cook, until almost done.
  • Remove potatoes, mash and then add to chicken stock.
  • Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
  • Put potato stock through a strainer and remove any lumpy pieces.
  • In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
  • In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
  • Add potato stock to leeks, stir and simmer for about 5 minutes.
  • Add Instant mashed potatoes and stir briefly.
  • Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
  • Add Caraway Seeds and/or a pinch of Curry Powder.
  • Let cool and then add the cucumbers and celery- both should remain crunchy!
  • Put into a big glass jar/container and CHILL in refrigerator.
  • Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
  • Have available sour cream on the side!
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