Cold Vichyssoise Recipe

Cold Vichyssoise

From franklyfancy 15 years ago

Great for an early autumn picnic; too cold for winter, too heavy for summer, eat this dish as soon as green begins to fade. frankly fancy

Dissolve bouillon cubes in water.
Combine bouillon, soup, milk and chives in a saucepan.
Heat slowly, stirring constantly, until soup is thawed. Remove from heat and beat with a rotary beater or in a blender until smooth
Beat in sour cream. Refrigerate until well chilled, about 4 hours.
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" It was excellent "
bluewaterandsand ate it and said...
This sounds fantastic!
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franklyfancy Madison, WI

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