Steps to Make Perfect Vichyssoise

Vichyssoise

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vichyssoise. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vichyssoise is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Vichyssoise is something that I have loved my entire life.

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side. 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.

To begin with this recipe, we have to first prepare a few components. You can cook vichyssoise using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vichyssoise:
  1. Make ready puerro
  2. Take patatas medianas
  3. Get cebolla dulce
  4. Take caldo de pollo
  5. Make ready jamón serrano
  6. Take mantequilla
  7. Make ready cebollino
  8. Prepare Sal

Just sauté potatoes with some chopped leeks, then simmer them. Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air conditioning. DIRECTIONS I a large, heavy bottom pot, melt butter over medium-low heat. Add potatoes and cook for a minute or two, stirring a few times.

Instructions to make Vichyssoise:
  1. Ingredientes
  2. Pelamos, lavamos y cortamos en daditos, las patatas. Pelamos y cortamos en trozos, el puerro y la cebolla.
  3. Rehogamos el puerro y la cebolla en una cazuela donde habremos puesto la mantequilla hasta que estén semitransparentes.
  4. Agregamos entonces los daditos de patata, salpimentamos, vertemos el caldo y dejamos que cueza todo junto unos 30 minutos.
  5. Retiramos la cazuela del fuego y traspasamos su contenido al vaso de la batidora. Trituramos hasta obtener una crema bien fina pero con apariencia líquida.
  6. Doramos unos segundos las lonchas de jamón en el microondas (un poco más si lo hacemos en una parrilla) hasta que nos queden bien crujientes.
  7. Repartimos la crema en los vasitos, añadimos encima el crujiente de jamón y decoramos con las hojas de cebollino.

DIRECTIONS I a large, heavy bottom pot, melt butter over medium-low heat. Add potatoes and cook for a minute or two, stirring a few times. Essentially, Vichyssoise is one of the simplest, most basic soups in a cook's repertoire. It's just potatoes, onions or leeks, stock or water, and a bit of milk or cream to finish. Anyone can make it and the ingredients are almost always on hand.

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