Vichyssoise a ma façon. Vichyssoise 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. Chilled soups used to be a lot more popular than they are these days, especially before WWII and modern air.
Learn how to make the best Vichyssoise cream soup recipe.
Vichyssoise is a French classic cold soup recipe made of potato and leek.
Vichyssoise Soup will be one of your favorite soup recipes as this is a delicious leek and potato soup that is so smooth and creamy!
You can cook Vichyssoise a ma façon using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Vichyssoise a ma façon
- It's 1 of pomme de terre.
- You need 4 of blancs de poireaux.
- Prepare 125 g of ricotta.
- You need 150 ml of crème fraîche épaisse.
- You need 1 of cube de bouillon de légume.
- You need 1 cc of curcuma.
- You need 1 cc of gingembre en poudre.
- It's of Sel, Poivre.
Do not try asking for a Vichyssoise Soup in France as you will get puzzled looks. This is an American soup invented in New York. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
Vichyssoise a ma façon instructions
- Couper les blancs de poireaux en deux et les nettoyer sous un filet d'eau. Laver et peler la pomme de terre..
- Couper les poireaux en tronçons, et la pomme de terre en gros cubes. Les cuire dans un volume d'eau avec un cube de bouillon de légumes..
- Une fois les légumes cuits, les égoutter et les déposer dans un grand saladier. Ajouter 2 louches du bouillon et mixer à l'aide d'un mixeur plongeant. Selon la consistance désirée, plus ou moins liquide, ajouter du bouillon..
- Ajouter ensuite la crème, la ricotta et les épices. Mixer de nouveau..
- Goûter, rectifier l'assaisonnement, si besoin..
- Servir bien chaud. A l’avance : Pensez organisation, en préparant une bonne quantité et réservez-la au frais jusqu'à 4 jours. Ne restera plus qu'à la réchauffer..
Easy to prepare with just a few ingredients, vichyssoise will change your. (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. One group of food historians say that the. Vichyssoise definition is - a soup typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.