Creme Vichyssoise

Looking at Cooking with Mildred Swift

  • 1 medium onion, sliced
  • 3 tablespoons butter or margarine
  • 2 cups chicken broth
  • 2 cups potatoes, sliced thin
  • 1 teaspoon salt (or more)
  • 1 1/2 cups milk
  • 1 cup half and half
  • 1 tablespoon Worcestershire Sauce°
  • dash hot sauce
  • 1/2 teaspoon celery salt

Brown onions in margarine. Add potatoes and broth. Cook until potatoes are done. Press through sieve or put through electric blender. Add milk and heat. Cool. Add half and half. Serve cold with finely chopped parsley, chives, or green onion tops.


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