Vichyssoise Potato & Onion Cold Cream Soup
Vichyssoise Potato & Onion Cold Cream Soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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. Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton.

Vichyssoise Potato & Onion Cold Cream Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:
  1. Prepare Soup
  2. Make ready 400 g (14.10 oz) Potatoes
  3. Make ready 400 g (14.10 oz) Onions
  4. Prepare 500 ml (16.90 fl oz) Water
  5. Take 500 ml (16.90 fl oz) Milk
  6. Prepare 200 ml (6.76 fl oz) Heavy Cream
  7. Take 5 tbsp Parmesan cheese
  8. Make ready 2 tbsp Honey
  9. Take 1 tbsp Butter
  10. Take to taste Salt & Pepper *fine
  11. Take Toppings
  12. Get to taste Fried onion
  13. Make ready to taste Chives

It is traditionally served cold but it can be eaten hot. Let cool and run through a processor until smooth. You may need to do this in two batches. Put mixture in large bowl and refrigerate.

Instructions to make Vichyssoise Potato & Onion Cold Cream Soup:
  1. Peel potatoes, chop small, and then put in water for 10 mins. to remove scum.
  2. Peel onions and slice thinly.
  3. 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.
  4. Season it with salt & pepper.
  5. Add water and mix gently.
  6. Put in soup stock powder, or cube and melt, then stew for 15 mins. with low heat.
  7. Stop the heat and blend it. This will be the tasty soup base.
  8. Add milk, heavy cream, and mix gently. Heat again with low heat. *Do not boil to make it mild & rich!
  9. After the soup is well heated, add parmesan cheese and mix well.
  10. Add honey, mix well, and stew 5 mins. Keep stirring the bottom gently to avoid burning it.
  11. Stop the heat, cool down, then pour the soup into a container and keep in the refrigerator over night.
  12. Pour the soup to the serving bowl or cooler container.
  13. Put fried onions on top.
  14. Mince chives.
  15. Put minced chives on the top and done!
  16. 2nd day soup is so rich and creamy! It would be a nice side menu of your meal!
  17. Also recommended! "Rich Kabocha Squash Potage Soup" Recipe ID : 13039187 "Corn & Sweet Potato Rich Cold Potage Soup" Recipe ID : 13282233

When cold stir in cream, chives salt and pepper. If too thick add some milk. Vichyssoise (Potato and Leek Soup) - Julia Child. Julia Child's Vichyssoise recipe; A creamy potato soup, flavored with leeks and white pepper. Garnish with a sprinkling of chives.

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