How to Cook Perfect Vichyssoise Potato & Onion Cold Cream Soup

Vichyssoise Potato & Onion Cold Cream Soup. 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. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with.

Crème Vichyssoise , history , provenance and how to make it. Vichyssoise (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. You can have Vichyssoise Potato & Onion Cold Cream Soup using 13 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Vichyssoise Potato & Onion Cold Cream Soup

1. Prepare of Soup.
2. It's 400 g (14.10 oz) of Potatoes.
3. It's 400 g (14.10 oz) of Onions.
4. You need 500 ml (16.90 fl oz) of Water.
5. You need 500 ml (16.90 fl oz) of Milk.
6. It's 200 ml (6.76 fl oz) of Heavy Cream.
7. You need 5 tbsp of Parmesan cheese.
8. Prepare 2 tbsp of Honey.
9. You need 1 tbsp of Butter.
10. Prepare to taste of Salt & Pepper *fine.
11. It's of Toppings.
12. Prepare to taste of Fried onion.
13. You need to taste of Chives.

It is traditionally served cold but it can be eaten hot. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup.

Vichyssoise Potato & Onion Cold Cream Soup instructions

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.

This can be a strange time of year for weather in San Francisco. A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch My friends, I introduce to you the perfect summer appetizer: a cold leek and potato soup, best known. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all. Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes.