Vichyssoise(Hot) Recipe

Name: Vichyssoise(Hot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 1/2 c. thinly sliced onion; 1/4 c. butter; 3 c. thinly sliced potatoes; 2 c. milk (not skim); 1/4 tsp. salt; 1/8 tsp. pepper; 1/8 tsp. paprika; 1 c. heavy cream; 1 c. chicken broth; 2 Tbsp. parsley (garnish)

Servings: persons

1 1/2 c. thinly sliced onion
1/4 c. butter
3 c. thinly sliced potatoes
2 c. milk (not skim)
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1 c. heavy cream
1 c. chicken broth
2 Tbsp. parsley (garnish)

1
Saute onion in butter until transparent (but not brown).
2
Add potatoes and chicken broth; cook over moderate heat, until potatoes are mushy.
3
Remove from heat; mash potatoes (and juice) with potato masher, until very smooth (no lumps).
4
Put potato mixture into strainer and stir (and push it down) into large saucepan, until all mixture is completely through strainer.
5
Add milk; mix with wire whip.
6
Blend in salt, pepper and paprika.
7
Heat mixture over medium-high heat until very hot (but not boiling).
8
Add heavy cream and heat to very hot.
9
Serve immediately after garnishing with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. thinly sliced onion, 1/4 c. butter, 3 c. thinly sliced potatoes, 2 c. milk (not skim), and more.

Yes, Vichyssoise(Hot) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vichyssoise(Hot)

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