Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life. They are nice and they look fantastic.
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 begin with this recipe, we must prepare a few components. You can have 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
- Take 400 g (14.10 oz) Potatoes
- Make ready 400 g (14.10 oz) Onions
- Prepare 500 ml (16.90 fl oz) Water
- Take 500 ml (16.90 fl oz) Milk
- Prepare 200 ml (6.76 fl oz) Heavy Cream
- Take 5 tbsp Parmesan cheese
- Prepare 2 tbsp Honey
- Get 1 tbsp Butter
- Take to taste Salt & Pepper *fine
- Get Toppings
- Prepare to taste Fried onion
- Get to taste Chives
Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. 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.
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 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. 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. Add the potatoes and leek and cook gently, without browning.
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