Cold Cream Of Potato Soup
- 2 cups sieved boiled potatoes
- 1 pint chicken broth
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups light cream
Place hot potatoes in a small soup pot. Add boiling chicken broth and seasoning. Whip well so that potatoes are dissolved. Strain through cheesecloth. Place on ice and, when ice-cold, add cold cream slowly, mixing continuously. Serves 6.
Submitted by May 24, 2009
15 min
30 min
45 min