- 1 1/2 cups [375 mL] water
- 2 cubes chicken broth concentrate
- 2 tablespoons [30 mL] freshly finely minced parsley
- 1 tablespoon [15 mL] grated onion
- 2 cups [500 mL] half-and-half
- 1 1/3 cups [330 mL] instant dehyrated potato puree
- 4 ounces [113 g] cream cheese, whipped
- Minced chives, to taste
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- Into a casserole, mix together water, chicken broth cubes, freshly minced parsley and grated onion.
- Bring to a boil over medium heat, stirring to completely dissolve chicken broth cubes.
- Turn off heat.
- Stir in half-and-half, then stir in instant dehyrated potato puree.
- Pour into a bowl and leave to cool completely.
- Then stir in whipped cream cheese, until smooth.
- Refrigerate soup until really cold.
- Serve into cold bowls, garnished with minced chives.
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