Authentic, Rich and Healthy Vichyssoise. According to the original recipe, the vegetables are boiled with water and puréed, and then mixed with milk and light cream, and boiled and puréed a second time. Heavy cream is added at the end, and the finished soup is chilled in the refrigerator overnight. This is an adopted recipe that I have not yet tried.
This is a great basic recipe for Vichyssoise, Priscilla. Bradley If there is one soup that is an absolute must for me in summer and early fall (in addition to Gazpacho of course), it is the cold, silky, incredibly reviving amalgam called Vichyssoise ( vih-she-swaz ). Vichyssoise is a classically vegetarian dish, but at the same time, it’s rich enough that a meat eater won’t notice the difference. You can cook Authentic, Rich and Healthy Vichyssoise using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Authentic, Rich and Healthy Vichyssoise
- It’s 1 medium of Potato.
- It’s 1/2 medium of Onion.
- You need 100 grams of Heavy cream (if you want to make it healthy, use yogurt).
- You need 100 ml of Milk.
- Prepare 10 grams of Consommé soup stock granules.
- Prepare 1 of Salt and pepper.
- It’s 1 of (Optional) basil, parsley etc..
- Prepare 1 of (Optional) bread for making croutons.
This soup will last in the fridge for days, so you can make a batch and then eat the leftovers. 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. I got a hint from “Shunnosuke’s” German Potato recipe, which I’ve cooked so many times, and made vichyssoise in a rice cooker. Our Crock Pot Potato Leek Soup.
Authentic, Rich and Healthy Vichyssoise instructions
- Wash the potato well and wrap with plastic wrap with the skin on. Poke several holes with a toothpick..
- Microwave the potato until soft. (It depends on the size but 3~4 minutes at 600 W is an estimate)..
- Peel the potato. Be careful not to burn yourself. Add the potato to a food processor and mash roughly with a fork..
- Chop finely or slice the onion and place on a microwave safe plate. Cover with plastic wrap and microwave until translucent (about 3~4 minutes at 600 W)..
- Add all the ingredients in the food processor and puree until smooth, adjusting the seasoning to your liking..
- This is how it looks like when it’s done..
- Sprinkle basil, parsley and other herbs..
- Top with croutons like this..
- This is the version with Asian sweet potato..
Leeks are the perfect addition to a potato soup because their flavor is more subtle than onions. The light flavor pairs perfectly with the light starchyness of of potatoes, giving the soup something different than your classic creamy potato soup. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. The most reliable tale concerning the origin of Vichyssoise indicates the French Chef Louis Diat as the creator of this soup. During the same interview, Diat also told that his recipe derived by a traditional French.