Recipe of Tasty Vichyssoise Potato & Onion Cold Cream Soup

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a special dish, Vichyssoise Potato & Onion Cold Cream Soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Vichyssoise Potato & Onion Cold Cream Soup Recipe. 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.

You can have Vichyssoise Potato & Onion Cold Cream Soup using 13 ingredients and 17 steps. Here is how you cook that.

Ingredients of Vichyssoise Potato & Onion Cold Cream Soup

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

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.Let cool and run through a processor until smooth.

Vichyssoise Potato & Onion Cold Cream Soup step by step

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.

After you master the basic recipe, be sure to try the recipe variations below.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.

You may need to do this in two batches.Put mixture in large bowl and refrigerate.When cold stir in cream, chives salt and pepper.If too thick add some milk.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.