Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vichyssoise potato & onion cold cream soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vichyssoise Potato & Onion Cold Cream Soup is something that I have loved my entire life.
To get started with this particular 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 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
- Take 200 ml (6.76 fl oz) Heavy Cream
- Get 5 tbsp Parmesan cheese
- Prepare 2 tbsp Honey
- Make ready 1 tbsp Butter
- Make ready to taste Salt & Pepper *fine
- Prepare Toppings
- Get to taste Fried onion
- Make ready to taste Chives
Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don't have to be so elaborate, always serve your. With that in mind here's our herbed version of Vichyssoise - a cold creamy potato and leek soup.
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
It's a great summer soup and it never fails to impress our guests. According to Wikipedia its cold serving. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Hands down, the most refreshing way to eat a potato—assuming vodka from the freezer doesn't count—is vichyssoise.
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