Classic Vichyssoise

Recipe from

Nutritional Information

Calories 253
Caloriesfromfat 39 %
Protein 12 g
Fat 11 g
Satfat 5.7 g
Carbohydrate 23 g
Fiber 2.1 g
Sodium 212 mg
Cholesterol 29 mg

Ingredients

1 pound thin-skinned potatoes
1/2 cup chopped onion
2 3/4 to 3 cups fat-skimmed chicken broth
3 tablespoons dry sherry
1 cup half-and-half (light cream)
1/4 pound sliced bacon, chopped
3 tablespoons minced fresh chives
Salt and fresh-ground pepper

Preparation

1. Rinse and peel potatoes; cut into 1/2-inch chunks.

2. In a 2- to 3-quart pan over high heat, combine potatoes, onion, 2 3/4 cups broth, and sherry. Bring to a boil, reduce heat, cover, and simmer until the potatoes mash easily, about 20 minutes.

3. In a blender or food processor, whirl potato mixture until smooth. Return to pan and add half-and-half. Quick-chill soup (nest soup-filled pan in ice water and stir often until soup is cool, 15 to 20 minutes), or cover and refrigerate until cold, at least 1 hour or up to 1 day. Stir in more broth if a thinner consistency is desired.

4. Meanwhile, in an 8- to 10-inch frying pan over high heat, stir bacon frequently until crisp, 4 to 5 minutes. With a slotted spoon, transfer bacon to towels to drain. Discard pan drippings.

5. Ladle soup into wide bowls. Sprinkle equally with bacon and chives. Add salt and pepper to taste.

Note:

July 2001
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