Vichyssoise. This was a great starting point. (Recipes exist to get ideas not to follow.) 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 oregano majoram savory thyme basil and a lot of chives). I garnished with more chives and fresh cracked pepper.
Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them.
This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz!
Puedes tener Vichyssoise utilizando 5 ingredientes y 4 pasos. Así es como logras eso.
Ingredientes de Vichyssoise
- Prepárate 1 l de caldo de pollo (si es casero mucho mejor).
- Necesitas 150 ml de nata para cocinar o leche evaporada (pero no quedará tan cremosa).
- Necesitas 4-5 de puerros (la parte blanca).
- Prepárate 2-3 de patatas medianas.
- Necesitas de Sal, aceite, pimienta negra.
It is dead easy to make as well. Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. 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.
Vichyssoise instrucciones
- En una olla poner un poco de aceite y rehogar unos minutos los puerros hasta que transparenten, seguidamente añadir las patatas. Y rehogar unos minutos..
- Añadir el caldo de pollo (si es casero mucho mejor, no tiene comparación una vichyssoise con caldo casero que de brick) y cocinar 30min aprox.
- Añadir la nata para cocinar y triturar, probar que el punto de sal esté bien y refrigerar unas horas..
- Éste ha sido mi plato de hoy, pechuga de pollo a la plancha, cogollo y la vichyssoise 😋.
This is an adopted recipe that I have not yet tried. 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! As "mycophile" correctly observed, Vichyssoise is American, created in New York by a clever/desperate chef. It is a take off on the French Potage Parmentier, composed of potatoes, leeks, bouquet.
