Vichyssoise. Buy Groceries at Amazon & Save. This was a great starting point. (Recipes exist to get ideas not to follow.) I like vichyssoise but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage oregano majoram savory thyme basil and a lot of 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. That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them. Puedes cocinar Vichyssoise utilizando 7 ingredientes y 8 pasos. Así es como logras eso.
Ingredientes de Vichyssoise
- Necesitas 250 gramos de puerro (sólo la parte blanca).
- Necesitas 250 gramos de patata.
- Necesitas 300 ml de caldo de verduras.
- Es 20 gramos de mantequilla.
- Es 70 ml de nata para cocinar.
- Es de Sal.
- Prepárate de Pimienta negra recién molida.
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. This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well.
Vichyssoise instrucciones
- Limpiar los puerros. Cortar en rodajas y poner a pochar a fuego muy bajo con la mantequilla derretida.
- Dejar unos 12-15 minutos sin que tomen nada de color hasta que estén blandos.
- Pelar, lavar y cortar las patatas.
- Añadir a la cazuela junto con el caldo de verduras, sal y pimienta negra. Subir el fuego y dejar cocer unos 25 minutos. Si es necesario añadimos un poco más de caldo durante la cocción..
- Cuando la patata esté hecha, pasamos todo al vaso de la batidora. Batimos bien.
- Colamos por si hay hebras, dejamos templar un poco, añadimos la nata y mezclamos bien.
- Podemos tomarla caliente recién hecha. Si la queremos fría la ponemos en nevera hasta el momento de servir.
- Emplatamos y servimos bien fría. Buen provecho!!!!.
Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. This is an adopted recipe that I have not yet tried. The original chef comments: I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, Anthony Bourdain's Les Halles Cookbook. This is so close to the Vichyssoise I loved, and you will too! This soup will last in the fridge for days, so you can make a batch and then eat the leftovers.
