Vichyssoise soup cook 1 hour.
How to cook Vichyssoise soup
Products
Potatoes – 500 grams
Chicken broth – 1 liter
Leek – 500 grams
Green onions – 1 medium bunch
Onions – 1 piece
Butter – 100 grams
Cream 10% fat – 200 milliliters
How to cook Vichyssoise soup
1. Peel the onion, cut it into small cubes.
2. Wash potatoes, peel, cut into cubes with a side of 1 centimeter.
3. Melt the butter in a saucepan, add finely chopped onion, stir until the onion becomes transparent.
4. Add the leek and fry with the onions until the leek is soft.
5. Pour vegetables with chicken broth.
6. Add peeled potatoes to the pan.
7. Wait for the boil, salt, pepper and cook for 30 minutes.
8. Pour the finished soup into a blender, add cold cream, beat until puree.
9. Cool, serve with green onions.
Tasty Facts
– Vichyssoise soup can be cooled very quickly if you put it on the balcony in frosty weather or lower the pot into the sink with cold water.
— Traditionally, Vichyssoise is eaten cold in hot weather. Refrigerate for 30 minutes before serving. However, this soup can be consumed warm.
– 100 grams of Vichyssoise contains 95 kilocalories.
– The basis of Vichyssoise is leek. According to the tradition that came from the homeland of this soup, from France, it must first be fried with potatoes, and then stewed for half an hour over low heat in chicken broth. Before serving, add cream to the vegetable mass and beat with a blender until smooth.
The recipe for Vichyssoise soup appeared at the beginning of the 20th century. The creator of the dish is considered to be the Frenchman Liu Dia, the chef of one of the New York restaurants. As the author of the culinary masterpiece himself noted, family memories prompted him to the idea of cold soup. Louie’s mother and grandmother often cooked traditional Parisian onion soup for lunch. However, in the heat, he wanted something cooler, so, together with his brother, he liked to dilute it with milk. This feature of cooking formed the basis of Vichyssoise. By the way, the soup got its name in honor of the French resort of Vichy, which was located near the home of the chef.
— Traditionally, Vichyssoise soup is served with a salad of fried shrimp and fennel. Salad dressing is a mixture of olive oil and lemon juice. The soup is also served with cucumber salad with green onions and sour cream. To improve the texture of the dish and a milder taste, it is recommended to remove the skin from vegetables before cooking.