Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life.
Add potatoes and season with salt and pepper. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton.
To get started with this recipe, we have to prepare a few ingredients. You can cook vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
- Take Soup
- Take 400 g (14.10 oz) Potatoes
- Prepare 400 g (14.10 oz) Onions
- Take 500 ml (16.90 fl oz) Water
- Prepare 500 ml (16.90 fl oz) Milk
- Make ready 200 ml (6.76 fl oz) Heavy Cream
- Take 5 tbsp Parmesan cheese
- Get 2 tbsp Honey
- Prepare 1 tbsp Butter
- Get to taste Salt & Pepper *fine
- Get Toppings
- Take to taste Fried onion
- Make ready to taste Chives
A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all. This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold. Savor it chilled on summer's lovely warm days or warm yourself on cool days by serving it hot!
Steps to make Vichyssoise Potato & Onion Cold Cream Soup:
- Peel potatoes, chop small, and then put in water for 10 mins. to remove scum.
- Peel onions and slice thinly.
- Stir-fry potatoes and onions with butter. Cook with low heat and stir -fry well to make the onion sweeter and make this mixture richer.
- Season it with salt & pepper.
- Add water and mix gently.
- Put in soup stock powder, or cube and melt, then stew for 15 mins. with low heat.
- Stop the heat and blend it. This will be the tasty soup base.
- Add milk, heavy cream, and mix gently. Heat again with low heat. *Do not boil to make it mild & rich!
- After the soup is well heated, add parmesan cheese and mix well.
- Add honey, mix well, and stew 5 mins. Keep stirring the bottom gently to avoid burning it.
- Stop the heat, cool down, then pour the soup into a container and keep in the refrigerator over night.
- Pour the soup to the serving bowl or cooler container.
- Put fried onions on top.
- Mince chives.
- Put minced chives on the top and done!
- 2nd day soup is so rich and creamy! It would be a nice side menu of your meal!
- Also recommended! "Rich Kabocha Squash Potage Soup" Recipe ID : 13039187 "Corn & Sweet Potato Rich Cold Potage Soup" Recipe ID : 13282233
Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth. Vichyssoise (Chilled Potato and Leek Soup). Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don't have to be so elaborate, always serve your.
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