Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vichyssoise. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vichyssoise is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Vichyssoise is something that I’ve loved my entire life.
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). I garnished with more chives and fresh cracked pepper.
To begin with this particular recipe, we must first prepare a few components. You can cook vichyssoise using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vichyssoise:
- Make ready 175 g leeks thickly / – sliced 6 oz .
- Make ready 200 g potato – (peeled and chopped coarsely)* / 7 oz .
- Prepare 100 g onion (chopped coarsely) / 3½ oz .
- Prepare 250 ml chicken stock / 10 fl . oz .
- Make ready 250 ml vegetable stock / 10 fl . oz .
- Prepare 125 ml milk skim / 4¼ fl . oz .
- Make ready 1 teaspoon garlic powder
- Make ready Bouquet Garni
- Get Salt White Pepper and
Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. As "mycophile" correctly observed, Vichyssoise is American, created in New York by a clever/desperate chef. It is a take off on the French Potage Parmentier, composed of potatoes, leeks, bouquet. 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.
Instructions to make Vichyssoise:
- Microwave the vegetable in turn:
- Potatoes 5 minutes
- Leeks 3 minutes
- Onion 3 minutes
- Whist the potato is microwaving put a large pan on the heat and add the stock (hot) and the milk. Add the garlic powder and the bouquet garni.
- Add the vegetables as they finish microwaving. As the pan comes to the boil from time to time turn down to a simmer. After adding each vegetable repeat this and, after add the onion (the last one) simmer for 15 minutes.
- Remove the bouqet garni. Allow a little cooling before putting in a blender in batches to blend until smooth. Always blend more rather than less - the onion will leave flecks of its layers if under-blended. Ignore any scum created by the skim milk - it will integrate on blending.
- Season the blended soup and stir after seasoning. Avoid over seasoning as the taste with develop with refrigeration.
- Allow to cool. Refrigerate for at least 2 hours. Further season to taste after serving
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. 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. 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!
So that’s going to wrap this up with this exceptional food vichyssoise recipe. Thank you very much for reading. 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 in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
