Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, authentic, rich and healthy vichyssoise. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Authentic, Rich and Healthy Vichyssoise is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Authentic, Rich and Healthy Vichyssoise is something which I’ve loved my entire life.
Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up.
To get started with this recipe, we must prepare a few ingredients. You can have authentic, rich and healthy vichyssoise using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Authentic, Rich and Healthy Vichyssoise:
- Prepare 1 medium Potato
- Make ready 1⁄2 medium Onion
- Take 100 grams Heavy cream (if you want to make it healthy, use yogurt)
- Make ready 100 ml Milk
- Prepare 10 grams Consommé soup stock granules
- Prepare 1 Salt and pepper
- Make ready 1 (Optional) basil, parsley etc.
- Make ready 1 (Optional) bread for making croutons
Cover, bring to a boil and simmer until very tender. Vichyssoise is a cream soup we all know, and probably we have tasted at least once in our life. But, its popularity is its strength and its weakness all at the same time. Honestly, if your experience is limited to canned Vichyssoise, it's time to prepare the authentic Vichyssoise: It's easy to make and delicious!
Instructions to make Authentic, Rich and Healthy Vichyssoise:
- Wash the potato well and wrap with plastic wrap with the skin on. Poke several holes with a toothpick.
- Microwave the potato until soft. (It depends on the size but 3~4 minutes at 600 W is an estimate).
- Peel the potato. Be careful not to burn yourself. Add the potato to a food processor and mash roughly with a fork.
- Chop finely or slice the onion and place on a microwave safe plate. Cover with plastic wrap and microwave until translucent (about 3~4 minutes at 600 W).
- Add all the ingredients in the food processor and puree until smooth, adjusting the seasoning to your liking.
- This is how it looks like when it's done.
- Sprinkle basil, parsley and other herbs.
- Top with croutons like this.
- This is the version with Asian sweet potato.
But, its popularity is its strength and its weakness all at the same time. Honestly, if your experience is limited to canned Vichyssoise, it's time to prepare the authentic Vichyssoise: It's easy to make and delicious! DIRECTIONS I a large, heavy bottom pot, melt butter over medium-low heat. Add potatoes and cook for a minute or two, stirring a few times. As "mycophile" correctly observed, Vichyssoise is American, created in New York by a clever/desperate chef.
So that’s going to wrap it up with this special food authentic, rich and healthy vichyssoise recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
