Vichyssoise Potato & Onion Cold Cream Soup
Vichyssoise Potato & Onion Cold Cream Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, vichyssoise potato & onion cold cream soup. One of my favorites food recipes. For mine, I am going to make it a little 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 favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Vichyssoise Potato & Onion Cold Cream Soup is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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:
  1. Make ready Soup
  2. Make ready 400 g (14.10 oz) Potatoes
  3. Make ready 400 g (14.10 oz) Onions
  4. Prepare 500 ml (16.90 fl oz) Water
  5. Get 500 ml (16.90 fl oz) Milk
  6. Take 200 ml (6.76 fl oz) Heavy Cream
  7. Take 5 tbsp Parmesan cheese
  8. Make ready 2 tbsp Honey
  9. Get 1 tbsp Butter
  10. Make ready to taste Salt & Pepper *fine
  11. Make ready Toppings
  12. Prepare to taste Fried onion
  13. Prepare to taste Chives

Vichyssoise 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. Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth. Vichyssoise (Chilled Potato and Leek Soup).

Steps to make Vichyssoise Potato & Onion Cold Cream Soup:
  1. Peel potatoes, chop small, and then put in water for 10 mins. to remove scum.
  2. Peel onions and slice thinly.
  3. 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.
  4. Season it with salt & pepper.
  5. Add water and mix gently.
  6. Put in soup stock powder, or cube and melt, then stew for 15 mins. with low heat.
  7. Stop the heat and blend it. This will be the tasty soup base.
  8. Add milk, heavy cream, and mix gently. Heat again with low heat. *Do not boil to make it mild & rich!
  9. After the soup is well heated, add parmesan cheese and mix well.
  10. Add honey, mix well, and stew 5 mins. Keep stirring the bottom gently to avoid burning it.
  11. Stop the heat, cool down, then pour the soup into a container and keep in the refrigerator over night.
  12. Pour the soup to the serving bowl or cooler container.
  13. Put fried onions on top.
  14. Mince chives.
  15. Put minced chives on the top and done!
  16. 2nd day soup is so rich and creamy! It would be a nice side menu of your meal!
  17. Also recommended! "Rich Kabocha Squash Potage Soup" Recipe ID : 13039187 "Corn & Sweet Potato Rich Cold Potage Soup" Recipe ID : 13282233

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. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer.

So that is going to wrap this up with this exceptional food vichyssoise potato & onion cold cream soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in 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!