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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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