"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creme Vichyssoise Recipe

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This recipe for Creme Vichyssoise, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Dillard
Added: Wednesday, December 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups Onions, chopped fine
3 cups boiling waer
3 cups chopped Irish Potatoes
Cook together and put through a sieve or in blender

Add:
4 chicken bouilon cubes
1 cup light or heavy cream
1 tsp salt
5 tbsp chives
3 tbsp butter
1 cup milk
1/4 tsp pepper
1/4 tsp paprika

Serve either cold or hot with parsley sprinkled on top.

Will freeze well.

Directions:
Directions:
Cook onion and potatoes until done. Once you have blended all of them the way you like them, add the other ingredients and cook until hot.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I.

 

 

 

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