Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vichyssoise potato & onion cold cream soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vichyssoise Potato & Onion Cold Cream Soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning. Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. 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.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready Soup
- Prepare 400 g (14.10 oz) Potatoes
- Take 400 g (14.10 oz) Onions
- Make ready 500 ml (16.90 fl oz) Water
- Take 500 ml (16.90 fl oz) Milk
- Make ready 200 ml (6.76 fl oz) Heavy Cream
- Take 5 tbsp Parmesan cheese
- Make ready 2 tbsp Honey
- Take 1 tbsp Butter
- Take to taste Salt & Pepper *fine
- Take Toppings
- Take to taste Fried onion
- Prepare to taste Chives
Pour the mixture into the blender or food processor. 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. Add leeks and cook over medium heat, stirring occasionally.
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
Add potatoes and season with salt and pepper. Add water and bring to a simmer. 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.
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