Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vichyssoise potato & onion cold cream soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning. Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) 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. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular 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 can achieve it.
The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
- Make ready Soup
- Take 400 g (14.10 oz) Potatoes
- Get 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
- Take 5 tbsp Parmesan cheese
- Get 2 tbsp Honey
- Get 1 tbsp Butter
- Get to taste Salt & Pepper *fine
- Take Toppings
- Prepare to taste Fried onion
- Take to taste Chives
Your soup will still be deliciously creamy and have added flavor and color nuances. Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
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
Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Puree mixture with an immersion blender or in batches in a blender.
So that’s going to wrap this up for this exceptional food vichyssoise potato & onion cold cream soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
