Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, authentic, rich and healthy vichyssoise. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Authentic, Rich and Healthy Vichyssoise is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Authentic, Rich and Healthy Vichyssoise is something which I have loved my whole life. They’re nice and they look wonderful.
The original chef comments: I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, Anthony Bourdain's Les Halles Cookbook. This is so close to the Vichyssoise I loved, and you will too! (Creme Vichyssoise Glacée). This thick French soup is made with puréed leeks, onions, potatoes, cream, and chicken stock. There is an ongoing debate about its origin - some claim it has French roots, while others insist that the soup is an American invention.
To begin with this recipe, we must first prepare a few ingredients. You can have authentic, rich and healthy vichyssoise using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Authentic, Rich and Healthy Vichyssoise:
- Take 1 medium Potato
- Take 1/2 medium Onion
- Get 100 grams Heavy cream (if you want to make it healthy, use yogurt)
- Get 100 ml Milk
- Make ready 10 grams Consommé soup stock granules
- Take 1 Salt and pepper
- Make ready 1 (Optional) basil, parsley etc.
- Get 1 (Optional) bread for making croutons
Whether you choose to serve it hot or chilled, this Cauliflower Vichyssoise is a very interesting and tasty twist on an already delicious classic! Oddly enough, when I was a kid, Vichyssoise was my favorite kind of soup. Back then, I would make it with a little help from one of them cool gadgets. Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Steps to make Authentic, Rich and Healthy Vichyssoise:
- 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.
Back then, I would make it with a little help from one of them cool gadgets. Whole milk gives vichyssoise a rich consistency, without the fat of cream. Carrot Vichyssoise. this link is to an external site that may or may not meet accessibility guidelines. I like vichyssoise but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage My first taste of Vichyssoise - excellent!
So that is going to wrap it up with this special food authentic, rich and healthy vichyssoise recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
