- 1. VICHYSSOISE SOUP
- Mince the white part of: 1 med. onion Stir and saute them for 3 minutes in: Peel, slice very fine and add: Add: Simmer the vegetables, covered, for ...
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- 2. VICHYSSOISE (COLD POTATO SOUP)
- Remove tops of leeks; slice leeks (2/3 cup). In 2-quart saucepan, cook leeks and onion in butter until vegetables are tender, but not brown. Stir in ...
Ingredients: 8 (broth .. chives .. cream .. leeks .. salt ...)
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- 3. VICHYSSOISE (LEEK SOUP)
- Remove stem ends and tops of leeks leaving about 2 inches green. Melt butter and saute chopped leeks about 5 minutes. Add potatoes and chicken stock, ...
Ingredients: 6 (broth .. cream .. leeks .. potatoes ...)
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- 4. VICHYSSOISE (POTATO AND LEEK SOUP)
- Cook above ingredients until ... of desired. Traditionally this soup is served cold; however, it may be served hot.
Ingredients: 9 (cubes .. onions .. parsley ...)
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- 5. VICHYSSOISE SOUP
- Cook and stir onion ... bubbly. At this point, soup can be served hot, ... (about 1 cup each) hot.
Ingredients: 9 (chives .. fat .. half .. salt ...)
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- 6. VICHYSSOISE SOUP
- In a large heavy ... are very soft. Puree soup in blender. Chill. Before ... 10 to 12 large servings.
Ingredients: 10 (broth .. celery .. chives .. cream .. milk .. onions ...)
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- 7. VICHYSSOISE SOUP
- Empty contents of 1 package either Lipton's potato soup or Knorr's cream of ... pepper to taste. Serves 4.
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- 8. COLD CRAB SOUP A LA BALTIMORE
- Combine crabmeat, curry powder and soup in bowl. Chill until serving time. Serve in chilled soup bowls or mugs. Serves 6.
Ingredients: 3 (soup ...)
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- 9. VICHYSSOISE
- Garnish with chopped chives or black olives, sliced. Combine soups and onion in blender ... Garnish when served. Serves 8.
Ingredients: 4 (broth .. onion .. soup ...)
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- 10. VICHYSSOISE
- Early in day: In ... minutes. Stir in undiluted soup, half and half ... 1/2 cups or 4 servings.
Ingredients: 7 (base .. half .. milk ...)
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