Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vichyssoise potato & onion cold cream soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life. They’re fine 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 (/ 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.
To get started with this particular recipe, we must 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:
- Take Soup
- Take 400 g (14.10 oz) Potatoes
- Prepare 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
- Make ready 5 tbsp Parmesan cheese
- Take 2 tbsp Honey
- Make ready 1 tbsp Butter
- Take to taste Salt & Pepper *fine
- Take Toppings
- Get to taste Fried onion
- Make ready 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.
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
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 it up with this special food vichyssoise potato & onion cold cream soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
