Vichyssoise

Item Number 61220

1-16 oz., 2 Servings

Qty:	Price: $8.95

Shopping Cart

0 Items In Cart

Total: $0.00

Our rendition of the traditional French classic, which was first served at the New York City Ritz Carlton Hotel in 1917. Chilled potato-and-leek soup can be garnished with thinly sliced chives for an elegant presentation at home. Or, heat per instructions and this will become a favorite hot soup as well!

Preparation, Nutrition and Ingredients

Vichyssoise

Nutritional Information:

Serving Size 8 oz. (227g)	Servings Per Container 2
Calories Per Serving 570	Calories from Fat 320
Total Fat 35g	Saturated Fat 18g
Trans Fat 1g	Cholesterol 105mg
Sodium 1090mg	Total Carbohydrate 55g
Dietary Fiber 4g	Sugars 6g
Protein 6g	Vitamin A 40%
Vitamin C 40%	Calcium 10%
Iron 15%

Origin:
USA

Un-Opened Life:
12 Months

Opened Life:
Keep Frozen; Do Not Defrost

Ingredients:

Water, Potatoes, Cream, Leeks, Onions, Chicken Stock (Water, Dried Chicken Stock, Salt, Carrot Stock, Celery Stock, Gelatin, Onion Stock, Chicken Fat, Chicken Skin, Tapioca Starch, Natural Flavor), Olive Oil, Corn Starch, Salt, White Pepper, Thyme.
Contains: Milk.

Additional Info:

TO HEAT (FROM FROZEN):

1. Boil 2-3 quarts of water in a large pot (rolling boil). If preparing more than one soup, use a large enough pot so that the pouches can circulate freely.
2. Add soup pouch to boiling water and reduce heat to simmer. Water is simmering when small bubbles are rising from bottom of pot.
3. Simmer approximately 13-15 minutes. Do not overcook.

TO SERVE (HOT):
1. Remove pouch from water using tongs, place on paper towel on countertop or plate. Be careful, pouch is VERY HOT.
2. Snip off one corner of pouch and pour soup into soup bowl and serve.

NOTE: Stove tops and cookware vary. Heating time is approximate.

TO SERVE (COLD):
1. Defrost in refrigerator overnight or place in a bowl of water until defrosted.
2. Shake the pouch to mix soup.
3. Snip off one corner of pouch and pour soup into soup bowl and serve.

Allergens:

Milk