Vichyssoise (Chilled Potato Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons canola oil | |
| 2 tablespoons all-purpose flour | |
| ¼ teaspoon salt | |
| ½ teaspoon garlic powder | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| 31/4 cup finely chopped celery | Washed, trimmed and finely chopped |
| 2 cups fresh potatoes | Washed, peeled and chopped |
| 4 cups reduced sodium chicken or vegetable broth | |
| 2 cups milk or half and half, warmed | |
| 1/4 teaspoon ground white pepper | |
| 2 tablespoons fresh parsley flakes | Washed, trimmed and chopped fine |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. Add onions and celery. Cook until translucent. Stir in flour and toss to coat. Add broth, garlic, potatoes, pepper and bring to a boil. | |
| 2 | Reduce the heat to low, cover and cook at a low simmer until mixture thickens and potatoes are tender. Add cream and chill quickly to below 41 F. Serve Cold. Top with parsley | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
