Vichyssoise - cooking recipe

Ingredients

1 small to medium onion, grated
3 chicken bouillon cubes
1 c. water
1/4 tsp. salt
1/2 c. milk
1 1/4 c mashed potato buds (dry)
1 1/2 c. milk
1 c. light cream
snipped chives or watercress

Preparation

Combine onion, bouillon cubes, water and salt in large saucepan.
Heat to boiling.
Cover; simmer 10 minutes.
Remove from heat.
Add 1/2 c. milk.
Stir in potato buds and whip with fork until fluffy.
Gradually stir in 1 1/2 cup milk; heat just to boiling.
Cover and chill thoroughly.
Just before serving stir in cream, beat vigorously with fork until well mixed.
Spoon into small cups or bowls.
Sprinkle with chives or watercress.
Makes 6 to 8 servings.