Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready Soup
- Get 400 g (14.10 oz) Potatoes
- Take 400 g (14.10 oz) Onions
- Take 500 ml (16.90 fl oz) Water
- Get 500 ml (16.90 fl oz) Milk
- Get 200 ml (6.76 fl oz) Heavy Cream
- Get 5 tbsp Parmesan cheese
- Prepare 2 tbsp Honey
- Take 1 tbsp Butter
- Get to taste Salt & Pepper *fine
- Take Toppings
- Prepare to taste Fried onion
- Take to taste Chives
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. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken broth and bring to a boil.
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
Allow to cool for a few minutes. Slowly, and in SMALL batches, puree the soup at a high speed in the blender. 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. For his birthday lunch we made Julia Child's Vichyssoise soup, which is a cold potato leek soup served with a bit of cream.
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