Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. This time, I am going to make it a little bit unique. 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. The key is to use the herbs called for in the other recipe sub white pepper for the black use fat-free half-and-half instead of cream and garnish with sour cream and chives. Add leeks and cook over medium heat, stirring occasionally.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Vichyssoise Potato & Onion Cold Cream Soup is something that I have loved my entire life.
To get started with this recipe, we have to 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:
- Get Soup
- Take 400 g (14.10 oz) Potatoes
- Make ready 400 g (14.10 oz) Onions
- Get 500 ml (16.90 fl oz) Water
- Get 500 ml (16.90 fl oz) Milk
- Prepare 200 ml (6.76 fl oz) Heavy Cream
- Prepare 5 tbsp Parmesan cheese
- Take 2 tbsp Honey
- Get 1 tbsp Butter
- Prepare to taste Salt & Pepper *fine
- Get Toppings
- Get to taste Fried onion
- Take to taste Chives
Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. After you master the basic recipe, be sure to try the recipe variations below. 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.
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
Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. 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. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil.
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