Creme Vichyssoise

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/4 cup	15g / 0.5oz	Finely-chopped onion
1 3/4 cups	414ml	Chicken broth
1 cup	237ml	Skim milk
1/2 cup	118ml	Half-and-half
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Coarsely-ground black pepper
1 cup	237ml	Dehydrated potato flakes - (firmly packed)
1 tablespoon	15ml	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.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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