Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, vichyssoise potato & onion cold cream soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vichyssoise Potato & Onion Cold Cream Soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock.
To get started with this recipe, we must first prepare a few components. You can cook vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
- Take Soup
- Make ready 400 g (14.10 oz) Potatoes
- Make ready 400 g (14.10 oz) Onions
- Get 500 ml (16.90 fl oz) Water
- Take 500 ml (16.90 fl oz) Milk
- Take 200 ml (6.76 fl oz) Heavy Cream
- Make ready 5 tbsp Parmesan cheese
- Get 2 tbsp Honey
- Get 1 tbsp Butter
- Prepare to taste Salt & Pepper *fine
- Get Toppings
- Prepare to taste Fried onion
- Get to taste Chives
As nouns the difference between potato and vichyssoise. is that potato is a plant tuber, solanum tuberosum , eaten as a starchy vegetable, particularly in the americas and europe while vichyssoise. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup.
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
This can be a strange time of year for weather in San Francisco. A vichyssoise style cold potato soup that's ideal for al fresco dining on warm summer nights. Petite (creamer) potatoes replace whipped cream for a dairy-free dish. Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice.
So that’s going to wrap it up for this special food vichyssoise potato & onion cold cream soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
