Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, vichyssoise recipe. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
I've never made vichyssoise but I've surfed the net and this recipe is the most useful, as it specifies measurements while other recipes are vague. This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when This is so close to the Vichyssoise I loved, and you will too!" Vichyssoise is a cream soup we all know, and probably we have tasted at least once in our life. Learn how to make the best Vichyssoise cream soup recipe.
Vichyssoise Recipe is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Vichyssoise Recipe is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vichyssoise recipe using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vichyssoise Recipe:
- Make ready 4 medium Potatoes
- Prepare 1 medium Onion
- Get 10 grams Butter
- Get 400 ml Water
- Make ready 2 Soup stock cubes
- Make ready 400 ml Milk
- Make ready 50 ml Heavy cream
- Get 1 dash Salt
- Make ready 1 dash White pepper
This thick, smooth, and creamy soup is made with leek and potato. Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton.
Steps to make Vichyssoise Recipe:
- Thinly slice the onion. Slice potates thinly as well to shorten cooking time. Soak them in water and drain.
- Heat the butter in a pan to melt. Cook the onion over the low heat until wilted. Do not burn them.
- Add potatoes, and stir to coat all the ingredients with oil. Add water and soup stock cubes. Cover with a lid and cook over the low heat until the potatoes are soft.
- Cool the mixture down a bit, and blend it in a blender until smooth.
- Pour the mixture back into the pan. Add milk and heat not to let it boil. Add heavy cream and season with salt and pepper. Cool down in the refrigerator.
- The thickness of the soup will depend on the size of onion and potato slices, as well as how long you keep it over the heat. Add milk to your taste if necessary.
- It looks good if you serve the soup in a chilled glass or coffee cup. I sprinkled parsley on top.
It is traditionally served cold but it can be eaten hot. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with. Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth. Get the recipe on Tasting Table.
So that’s going to wrap this up for this exceptional food vichyssoise recipe recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
