Creme Vichyssoise from Healthy Diabetic Recipes

Creme Vichyssoise Recipe

Recipe Ingredients:

1 tbsp vegetable oil
1/4 cup finely-chopped onion
1 3/4 cups chicken broth
1 cup skim milk
1/2 cup half-and-half
1/2 tsp salt
1/4 tsp coarsely-ground black pepper
1 cup dehydrated potato flakes - (firmly packed)
1 tbsp finely-chopped fresh parsley, for garnish

Recipe Instructions:

Heat vegetable oil in a large saucepan. Add onion and stir over medium heat until soft and tender but translucent. Add chicken broth; simmer 3 to 4 minutes. Add skim milk and half-and-half and bring just to a low boil, stirring constantly.

Remove from heat. Add salt, pepper, and potato flakes. Stir vigorously until dissolved and blended. Turn into a quart jar; cover, and chill a few hours before serving.

Stir well before serving and garnish servings with finely chopped parsley.

This recipe yields 4 servings. Serving size: 3/4 cup.

Exchanges Per Serving: 2 Fat, 1 Starch.

Nutrition Facts: Carbohydrates 13g; Protein 4g; Fat 10g; Calories 159; Fiber 0.2g; Sodium 403mg; Cholesterol 22mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted chicken broth.

Comments: This soup is delicious either hot or chilled but is usually served chilled.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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