Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vichyssoise potato & onion cold cream soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vichyssoise Potato & Onion Cold Cream Soup is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Vichyssoise Potato & Onion Cold Cream Soup is something that I’ve loved my whole life.
Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream. 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. Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning.
To get started with this recipe, we must prepare a few components. You can cook vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
- Prepare Soup
- Take 400 g (14.10 oz) Potatoes
- Take 400 g (14.10 oz) Onions
- Take 500 ml (16.90 fl oz) Water
- Prepare 500 ml (16.90 fl oz) Milk
- Get 200 ml (6.76 fl oz) Heavy Cream
- Take 5 tbsp Parmesan cheese
- Make ready 2 tbsp Honey
- Prepare 1 tbsp Butter
- Prepare to taste Salt & Pepper *fine
- Prepare Toppings
- Get to taste Fried onion
- Take to taste Chives
Melt the butter in a soup pan and add the leeks. Liquidise the soup in a blender and return to the pan. Either way, garnish with chopped chives. It's French (ish), it's made from potatoes, leeks, and onions, and it's served chilled (though it's also delicious hot!) Sip cold from a shot glass on a hot day or eat hot from a bowl on a cold one, topped with finely sliced chives.
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
Either way, garnish with chopped chives. It's French (ish), it's made from potatoes, leeks, and onions, and it's served chilled (though it's also delicious hot!) Sip cold from a shot glass on a hot day or eat hot from a bowl on a cold one, topped with finely sliced chives. This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold. Savor it chilled on summer's lovely warm days or warm yourself on cool days by serving it hot! Here's my vegan interpretation of vichyssoise, which by definition and tradition would be a cold leek and potato puree made with butter and cream.
So that’s going to wrap it up for this special food vichyssoise potato & onion cold cream soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
