"The belly rules the mind."--Spanish Proverb

Vichyssoise Recipe

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This recipe for Vichyssoise, by , is from The tuggle,Porter&FriendsFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
candace tuggle

Category:
Category:

Ingredients:  
Ingredients:  
4 cups green onions, thinly sliced(use white parts only) 2 medium onion,chopped 4 Tbsp.butter 8 medium potatoes peeled and thinly sliced 2 quarters chicken broth 4 tsp.salt 4 cups light cream 3/8 tsp.white pepper 2 cups heavy cream Dash Tabasco

Directions:
Directions:
In a deep kettle, soften onions in butter. Add the potatoes, stock and salt. Simmer for 30 minutes. Puree in blender or food processor. Warm the light cream and add to the pureed mixture.Blend again. Season to taste with white pepper. Let mixture cool to room temperature. Chill. Through mix in the heavy cream just prior to serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Delicious

 

 

 

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