Food
Instant Vichyssoise
By Yankee Magazine|Aug 17 2007|
Ingredients
4 cups water
2 chicken bouillon cubes
1 tablespoon dried onion flakes softened in a little water
1 tablespoon butter
1/3 cup (more or less) instant potato
1 cup milk
salt
Instructions
Boil the water and dissolve the bouillon cubes in it. Add the onion flakes and butter. Remove from heat and add instant potato to thick soup consistency. Add milk, then salt to taste. To serve soup as vichyssoise, chill and serve very cold, garnished with chopped chives. To serve as potato soup, reheat.
