Vichyssoise (Potato Soup)
Print Recipe
Potato Soup - serve cold or hot
4 medium potatoes, peeled and sliced
1 large onion, diced
1 rib celery, diced
1 small bunch leeks, dice (optional)
2 ½ cups water
1 tbsp parve bouillon
1 cup parve milk
salt and pepper
2 tbsp finely cut chives
Cook vegetables in water, covered, until mushy. Stir in bouillon, salt and pepper. Put through sieve or whirl in food processor. Chill well. Add parve milk. Serve cold, garnished with chives, if desired. May also be served hot.
Notes: Potato Soup - serve cold or hot
Passover Topics
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
