*  Exported from  MasterCook II  *
 
                            Emerald Vichyssoise
 
 Recipe By     : Mrs. John C. Thomas
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews                    To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tbsp          Butter
    1 1/2  C             Green Onions And Tops -- chopped
    1      10 Oz. Pkg.   Frozen Chopped Spinach -- thawed
    2      Cans          Frozen Potato Soup -- thawed
    1      C             Light Cream Or Cream Substitute
    2 1/2  C             Chicken Broth -- boiling
    2      Tbsp          Lemon Juice
      1/2  Tsp           Salt -- or to taste
      1/4  tsp           Pepper
                         Chives -- for garnish
 
 Melt butter in double boiler until frothy.  Sauté onions in butter 2 to 3
 minutes.  Add spinach, potato soup, cream, and chicken broth.  Mix well and
 stir for 15 minutes.  Purée in blender, andding lemon juice, salt and
 pepper.  Chill several hours or overnight.  Serve with sprinkle of chives
 on top.  May be thinned with milk, if desired.
 
 Makes about 2½ quarts.
 
 Source:  “Mmountain Measures”  --  Junior League of Charleston, WV
 ed.  1974
 
 billspa@icanect.net
 
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