| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions; sliced thin |
| 2 |
tb |
Butter |
| 4 |
|
Potatoes; peeled and sliced thin |
|
|
Water to barely cover |
| 2 |
tb |
More butter |
| 2 |
tb |
Flour |
| 3 |
c |
Milk; scalded |
|
|
Salt and pepper |
| 1 |
tb |
Parsley; chopped |
| 1 |
tb |
Chives; chopped |
INSTRUCTIONS
Wilt onions in butter. Add potatoes and enough water to cover. Cook until
tender (test after 20 min). Drain well, saving 1 cup of the cooking liquid.
Puree the vegetables.
Melt butter and stir flour into it. Cook over low heat until light blond in
color. Add potato water and milk. Season to taste. Bring to a boil and add
vegetable puree. Heat over medium heat, "beating with an egg beater for
several minutes." Sprinkle herbs over and serve at once.
This recipe, if made the day before with a little cream, can be served cold
as "Vichysoisse."
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
converted by MM_Buster v2.0l.
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