Recipe - Vichyssoise Creme Glacee

3 cup Peeled; cubed potato
2 cup Chopped onion
2 cup Canned lowsodium chicken
broth; undiluted
One fourth teaspoon Salt
One fourth teaspoon Ground white pepper
One fourth teaspoon Dried whole basil
1 cn Evaporated skimmed milk; (12
ounce)
One half cup Lowfat sour cream
Fresh chives; (optional)

Combine first 6 ingredients in a large saucepan. Bring mixture to a boil.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Position knife blade in food processor bowl; add hot vegetable mixture.
Process 1 minute or until smooth. Transfer pureed mixture to a large bowl;
stir in milk. Cover and chill 8 hours.

Ladle soup into individual bowls. Top each serving with 1 tablespoon
lowfat sour cream; garnish with fresh chives, if desired.

For a timesaving option, omit the chilling procedure, and serve this reamy
potato soup warm.

126 calories
2.1 g fat
Posted to recipeludigest Volume 01 Number 410 by "Diane Geary."
diane@keyway.net on Dec 28, 1997