Recipe Details

Summary

Name: Emerald Vichyssoise

Category: Chicken

Ingredients and Directions

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. SautÃƒÂ© onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. PurÃƒÂ©e 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 21/2 quarts.

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

billspa@icanect.net