Emerald Vichyssoise

* Exported from MasterCook II *

Emerald Vichyssoise

Recipe By : Mrs. John C. Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp Butter
1 1/2 C Green Onions And Tops -- chopped
1 10 Oz. Pkg. Frozen Chopped Spinach -- thawed
2 Cans Frozen Potato Soup -- thawed
1 C Light Cream Or Cream Substitute
2 1/2 C Chicken Broth -- boiling
2 Tbsp Lemon Juice
1/2 Tsp Salt -- or to taste
1/4 tsp Pepper
Chives -- for garnish

Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3
minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and
stir for 15 minutes. Purée in blender, andding lemon juice, salt and
pepper. Chill several hours or overnight. Serve with sprinkle of chives
on top. May be thinned with milk, if desired.

Makes about 2½ quarts.

Source: "Mmountain Measures" -- Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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