Return to Chowders, Bisques, and Gumbos
Vidalia Vichysoisse
Submitted by: stepridge
Instead of the usual potatoes and leek, this vichysoisse uses large sweet onions with just a small amount of potato, plus chicken broth and light cream, to make this chilled, smooth soup.
Ingredients
- 8 tablespoons margarine or butter
- 3 large Vidalia onions, chopped
- 3 cups chicken broth
- 1 very small (3 ounce) potato, peeled and diced
- 1/4 cup (packed) chopped celery leaves
- 2 cups "half & half" cream
- Salt and white pepper to taste
- Snipped fresh chives to garnish, optional
Save Recipe
Interact
Method
Melt margarine in a heavy saucepan. Add onions and cook slowly, stirring often, about 25 minutes, until transparent; do not allow to brown. Add broth, potato and celery leaves. Cook 30 minutes. Cool, then puree in blender. Refrigerate until serving. Blend again with the cream before serving; taste and add salt and pepper, as desired. Serve icy cold. Garnish with snipped chives.
Notes: I serve this cold soup--in a collection of "fancy" teacups which I have collected--in the living room as an appetizer before going to the dining room. It has probably been my most requested recipe.
Number of Servings: 8 to 10
Submitted by: stepridge ( See all of stepridge Recipes )
Advertisement
