Recipe Vichyssoise Cold Potato Soup Amish Recipes

Melt butter in heavy soup kettle. Sauté onions till golden and soft. Add potatoes, chicken broth, salt, and pepper. Simmer on low heat till potatoes are very soft, even mushy. Blend or puree mixture in a food processor, or press through sieve with a wooden spoon. Return to kettle. Add light and heavy cream. Over medium heat, stir constantly until mixture begins to boil. Remove and put through sieve or processor again. Cool to room temperature. Cover and chill several hours in refrigerator. Soup should be very cold when served. To serve, pour into chilled bowls and top with chopped chives. In very hot weather, place crushed ice in large bowls and serve soup in cups on top of the ice.

Makes 6-8 servings

3 T. butter or margarine
2 med. onions, sliced
1½ lbs. potatoes, peeled and sliced thinly
2 cups chicken broth
1½ t. salt
dash pepper
1 c. light cream
2 c. heavy cream
chopped chives for topping

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Betty Groff's newly revised and illustrated Country Goodness

Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

Betty Groffs Country Goodness Cookbook $17.95. Add To Cart

We ship only to USA and APO/FPO addresses.