Vichyssoise

Ingredients

• 1 small onion, grated
• 3 chicken bouillon cubes or 3 teaspoons instant chicken bouillon
• 1 cup water
• ¼ teaspoon salt
• 2 cups milk
• 1¼ cups instant mashed potato puffs (dry)
• 1 cup light cream (20%)
• Snipped chives or watercress

Directions

1. Combine onion, bouillon cubes, water and salt in large saucepan.
2. Heat to oiling.
3. Reduce heat; cover and simmer about 10 minutes.
4. Remove from heat.
5. Add ½ cup of the milk.
6. Stir in potato puffs and whip with fork until fluffy.
7. Gradually stir in remaining 1½ cups milk; heat just to boiling.
8. Cover and chill thoroughly.
9. Just before serving, stir in cream, beating vigorously with fork until blended.
10. Sprinkle each serving with snipped chives or watercress.