Vichyssoise New Guinea

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  1. In a large pot, lightly brown onion in butter.
  2. Add in sliced potatoes and water and boil until potatoes are tender.
  3. Add in salt.
  4. Purée and strain.
  5. Whisk in milk, ½ cup cream, and pepper.
  6. Heat to boiling point but do not allow to boil.
  7. Chill until cold.
  8. Add in remaining cream and scallions before serving.