Vichyssoise

Name: Vichyssoise
Ingredients: 4 c. chicken stock; 1 1/2 lb. potatoes, peeled, diced; 2 c. chopped onion and green tops; 2 Tbsp. Mexican bouillon or 4 cubes; 1/2 tsp. salt; 1/4 tsp. white pepper; 1/2 c. mayonnaise; 1/2 pt. whipping cream

8 ingredients

9 steps

Ingredients

4 c. chicken stock
1 1/2 lb. potatoes, peeled, diced
2 c. chopped onion and green tops
2 Tbsp. Mexican bouillon or 4 cubes
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. mayonnaise
1/2 pt. whipping cream

Directions

1

Place first six ingredients in large sauce pan.
2

Bring to boil over high heat.
3

Reduce heat to low; cover, simmer for 15 minutes or until potatoes are tender; cool.
4

Blend until uniform.
5

Strain to remove large pieces.
6

Pour into large bowl.
7

Stir in mayonnaise and whipping cream with whisk.
8

Chill at least 16 hours.
9

Serve in icers.