No, I don't speak French but the French is somehow connected to the perfections of vichyssoise. When I was younger, I always thought as vichyssoise as a kind of fish! LOL!
This recipe it suppose to easy I haven't tried it, but if you're willing to take a risk go for it! By the way, this recipe may taste better if prepared overnight for the next day.
INGREDIENTS:
4 to 6 Ice potatoes
2 Tablespoons of Butter or margarine
1 can of Chicken Broth
1 cup of Heavy Cream
Note: It would help to have a blender or food processor, but the old masher and elbow power works too!
Peal and cook potatoes in 4 to 6 cups of water until really tender.
Remove and let them cool slightly.
Puree: Add a little at a time puree potatoes in your food processor. If you have to puree them with your masher use the same process a few potatoes at a time.
Reheat: In a separate boiling pot with a little water, add your pureed potatoes and stir in at a slow simmer. Add butter or margarine. Stir in heavy cream and simmer. Add chives, or parsley or sprinkle with small pieces of broccoli. Blend well with your taste of salt and pepper. Next, if possible begin filling your soup bowls with the soup and let cool to room temperature.
CHILL IT! Once your soup has cooled; using plastic wrap cover bowls of soup and place in refrigerator. Overnight is best, but 3 to four hours is good for same day.
Sprinkle fresh chives before serving. You're a real gourmet!
