Starter -- Vichyssoise
8 green onions, chopped
6 stalks celery, sliced
One quarter cup butter
8 potatoes, peeled and thinly sliced
4 cups chicken broth
2 cups milk or light cream
Salt and pepper to taste
Fresh parsley for garnish
Saute onions and celery in butter until tender. Add potatoes and chicken broth and cook until tender. Place mixture in food processor and puree. Add milk, salt and pepper to taste. Chill and serve with fresh parsley garnish.
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The Skinny: Use fat free chicken broth and low fat milk or fat free Half and Half.