Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Potato Leek Soup from Garden Fresh Vegetables. Crème Vichyssoise , history , provenance and how to make it.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Vichyssoise Potato & Onion Cold Cream Soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must 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:
- Prepare Soup
- Prepare 400 g (14.10 oz) Potatoes
- Make ready 400 g (14.10 oz) Onions
- Take 500 ml (16.90 fl oz) Water
- Take 500 ml (16.90 fl oz) Milk
- Get 200 ml (6.76 fl oz) Heavy Cream
- Get 5 tbsp Parmesan cheese
- Get 2 tbsp Honey
- Get 1 tbsp Butter
- Take to taste Salt & Pepper *fine
- Get Toppings
- Prepare to taste Fried onion
- Prepare to taste Chives
It is traditionally served cold but it can be eaten hot. 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). Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes.
Instructions 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 (Chilled Potato and Leek Soup). Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes. I like what they did with this recipe by adding extra color and flavor from the sweet. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer.
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