Quick Cockle Vichysoisse
Quick cockle vichysoisse.
- 1/2 batter adapted scallops
- 2 cans (10-1/2 ounces each) arctic abridged chrism of potato soup
- 1 pint milk
- 1 pint coffee cream
- Cut chives or chopped parsley
- Cut ample scallops in half.
- Combine soup, milk and cream; calefaction until soup is thawed.
- Mash or put through a sieve.
- Add scallops; heat.
- Garnish with chives brindled over the top.