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Recipe: Slenderized Vichyssoise

Soups
SLENDERIZED VICHYSSOISE

A creamy, very lowfat version of this classic cold potato soup.

3 cups potatoes, cubed
1 1/2 cups onions, minced
4 chicken bouillon cubes
Ground black pepper, to taste
2 cups water
1 cup fat free evaporated
2 tbsp chopped chives (for garnish)

In tightly-covered, large kettle or Dutch oven, cook potatoes, onions, bouillon cubes and pepper in 2 cups water for 30 minutes or until potatoes are tender.

Puree potatoes and cooking liquid in electric blender, or press through food mill or sieve until smooth.

Stir in milk. Chill.

Serve cold, topped with chives.

From: CC/CA, 01-08-98
Source: The Potato Board
MsgID: 3158418
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Monday Recipes - 06-29-15 Daily...
Board: Daily Recipe Swap at Recipelink.com
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