Laformamásfácilde Hacer Apetitoso Vichyssoise

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).

Vichyssoise 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

  1. Necesitas 250 gramos de puerro (sólo la parte blanca).
  2. Necesitas 250 gramos de patata.
  3. Necesitas 300 ml de caldo de verduras.
  4. Es 20 gramos de mantequilla.
  5. Es 70 ml de nata para cocinar.
  6. Es de Sal.
  7. 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

  1. Limpiar los puerros. Cortar en rodajas y poner a pochar a fuego muy bajo con la mantequilla derretida.
  2. Dejar unos 12-15 minutos sin que tomen nada de color hasta que estén blandos.
  3. Pelar, lavar y cortar las patatas.
  4. 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..
  5. Cuando la patata esté hecha, pasamos todo al vaso de la batidora. Batimos bien.
  6. Colamos por si hay hebras, dejamos templar un poco, añadimos la nata y mezclamos bien.
  7. Podemos tomarla caliente recién hecha. Si la queremos fría la ponemos en nevera hasta el momento de servir.
  8. 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.

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