Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, vichyssoise potato & onion cold cream soup. One of my favorites. This time, I am going to make it a bit tasty. 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.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Vichyssoise Potato & Onion Cold Cream Soup is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
- Make ready Soup
- Make ready 400 g (14.10 oz) Potatoes
- Take 400 g (14.10 oz) Onions
- Get 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
- Prepare 5 tbsp Parmesan cheese
- Take 2 tbsp Honey
- Take 1 tbsp Butter
- Make ready to taste Salt & Pepper *fine
- Make ready Toppings
- Make ready to taste Fried onion
- Get to taste Chives
Vichyssoise (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Add potatoes and stock to the saucepan. Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. 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. 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.
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