Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. For mine, I am going to make it a 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. 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. There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first 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
- Get 400 g (14.10 oz) Potatoes
- Get 400 g (14.10 oz) Onions
- Prepare 500 ml (16.90 fl oz) Water
- Prepare 500 ml (16.90 fl oz) Milk
- Take 200 ml (6.76 fl oz) Heavy Cream
- Prepare 5 tbsp Parmesan cheese
- Prepare 2 tbsp Honey
- Get 1 tbsp Butter
- Prepare to taste Salt & Pepper *fine
- Get Toppings
- Take to taste Fried onion
- Take to taste Chives
Pour the mixture into the blender or food processor. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer.
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
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. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
So that is going to wrap it up with 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. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
