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Vichyssoise | |||||||||
Course : Soups Serves: 6 |
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Ingredients:
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Preparation / Directions:Saute celery and onions in butter, stirring constantly, until tender. Add chicken broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are tender, about 30 to 40 minutes. Puree in blender. Stir in cream. Return to heat and heat through without bringing to a boil. Serve hot or chill and serve cold.
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