January 12, 2007, Newsletter Issue #95: Vichyssoise
Tip of the Week
3 cups peeled, cubed potatoes
2 cups chopped onion
2 cups chicken broth
Salt and pepper to taste
1 tsp fresh basil
12 ounces evaporated skimmed milk
1/2 cup sour cream
8-10 fresh chive sprigs
Put potatoes, onion, chicken broth, salt, pepper and basil in a large pan. Bring to a boil, cover and reduce heat. Simmer for about 20 minutes until vegetables are tender. Transfer mixture to blender and puree until smooth. Pour mixture into large bowl and stir in milk. Cover bowl and chill mixture overnight. Spoon soup into individual bowls. Add about 1 Tbsp sour cream and a sprig of chive to each bowl. Serve chilled.
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