Recipe: Vichyssoise (using Potato Buds, 1970's)

VICHYSSOISE


1 small onion, grated
3 chicken bouillon cubes
1 cup water
1/4 tsp. salt
2 cups milk, divided use
1 1/4 cups Potato Buds
1 cup light cream
Snipped chives or watercress (for garnish)

Combine onion, bouillon cubes, water and salt in large saucepan; heat to bailing. Reduce heat; cover and simmer about 10 minutes.

Remove from heat; stir in 1/2 cup milk. Stir in (dry) Potato Buds and whip with fork or wire whip until fluffy. Gradually stir in the remaining 1 1/2 cups milk; heat just to boiling.

Cover and chill thoroughly. Just before serving, stir in light cream, beating vigorously with fork until well mixed. Spoon into small cups or bowls. Sprinkle with chives.

Makes 8 appetizer servings (1/2 cup each)
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970