FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to the FREE Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPES >  Soups & Stews >  Vegetable Soups & Stews pg 3 >  POTATO SOUPS >>> >  Vichyssoise #1 >

 

food125x125B

 

 



 

..POTATO SOUPS >>>.. ..Bacon & Potato Soup.. ..Baked Potato & Leek Soup.. ..Cream of Potato & Celery Root.. ..Heart Healthy Potato Soup.. ..Idaho Potato & Tomato Soup.. ..Potato & Acorn Squash Bisque.. ..Potato and Cheddar Soup.. ..Potato and Chipotle Soup.. ..Potato Corn Chowder.. ..Potato Soup.. ..Spicy Hot Potato Soup.. ..Swiss Potato Soup (1896).. ..Two Potato Bisque.. ..Vichyssoise #1.. ..Vichyssoise #2.. ..Vichyssoise #3..

. Home . . Recipes . . About & Contact Info . . Links .
 

VICHYSSOISE #1 (QUICK)

Serving Size: 10  

1 1/2 pounds Potatoes -- peeled and sliced
1/2 pound Onions -- thin sliced
1/4 pound Leeks -- thin sliced
1 Bay Leaf
White Pepper -- to taste
1 Quart Chicken Stock, Weak
                      
1 Quart Light Cream -- cold
Salt -- to taste


[1) Combine first group of ingredients and simmer until potatoes are done.

[2) Puree.....Add Cream and Salt...mix...Garnish with Chives.

NOTES: Oversalt this soup, its served cold.
                            

Per Serving: 261 Calories; 19g Fat (64.4% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 903mg Sodium.
 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.