How To make Vichyssoise Creme Glacee'
4 Leeks, washed & coarsely cho
-ped 1 Onion, chopped
1 tb Unsalted butter
2 lg Russet potatoes, peeled & di
-ed, held in ice water 2 ts Salt
2 c Milk
2 c Half&half
1 c Heavy cream
White pepper to taste Fresh chives, thinly sliced In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.
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#372『ヴィシソワーズ』新じゃがと新玉ねぎの季節におすすめのスープ！｜シェフ三國の簡単レシピ
東京・四ツ谷にあるフランス料理レストラン「オテル・ドゥ・ミクニ」オーナーシェフの三國清三によるレシピをご紹介しています。
ヴィシソワーズ
Crème vichyssoise glacée
【材料】4人前
メークイン 2個（350g）
新玉葱 小1個
生クリーム 50cc
水 600cc
塩、胡椒 適量
無塩バター 15g
【準備】
・じゃがいもは皮を剥き、輪切りにする。
・玉ねぎは薄切りにする。
【手順】
1.フライパンにバターを熱し、玉ねぎ、じゃがいもを炒める。
2.水を加えて沸かし、じゃがいもに火を通す。
3.ミキサーで撹拌し、鍋に戻して、生クリーム、塩、胡椒で味をととのえる。
4.氷水にあてて冷やす。
◎ボナペティ〜！
【飲物】
サンジョセフ・ブラン
フランス ローヌ
======================================
「オテル・ドゥ・ミクニ」
JAPONISÉE (ジャポニゼ)
ミクニの料理哲学、そしてエスプリ。
自然派「キュイジーヌ・ナチュレル」を一歩進めて、マ・キュイジーヌ「ジャポニゼ」へ。
「ジャポニゼ」とは、完璧なまでにフランス伝統料理を理解した上で、
フランス料理人しか表現できない料理のエスプリと哲学を完璧に日本化し、表現すること。
その証として、三國清三はフランス共和国からレジオン・ドヌール勲章シュヴァリエを、
フランソワ・ラブレー大学から名誉博士号を授与されました。
前者は日本の料理人として初の、後者は世界で4人の料理人のみの栄誉であり、
オテル・ドゥ・ミクニの誇りです。
ミクニの料理哲学とエスプリ、「ジャポニゼ」をご堪能ください。
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Potato Leek Soup, AKA Vichyssoise || Potato leek Soup Recipe || Potato leek Soup French
Hi guys! Welcome back!
Welcome to My Potato Leek Soup, AKA Vichyssoise || Potato leek Soup Recipe || Potato leek Soup French video. Hope You Guys Enjoy This Video. If You enjoy this video please share this video with your friend and family members, and don't forget to subscribe our YouTube channel!
Learn one of the most classic soups ever! This soup serve chilled is beautiful in the summer and known by its french name Vichyssoise.
I garnished the soup with Tarragon oil and some crostinis topped with Black Garlic Aioli, Nasturtiums and other edible flowers. But Honestly.. you can garnish the suit as you see fit.
Garlic Confit Class:
Vichyssoise (Potato Leek Soup)
Yield: 4 L
500 g Leeks (white only)
500 g Potatoes (large dice)
200 g Onions (large dice)
200 g Celery
¼ lbs. Butter
2 L Chicken Stock
500 ml White wine
10 cloves Garlic
½ cup Garlic Confit Puree
1 ½ L Cream
Sweat the leeks, onion and garlic with the butter just till soft. Add white wine and reduce. Add chicken stock and potatoes. Bring to a boil and turn down to a simmer until potatoes are FULLY cooked. Puree for 10 mins or until mixture is extremely smooth. Pass through fine mesh strainer. Finish with the cream. Season to taste.
Note: Vichyssoise is a classical French soup that is served COLD. If it is winter time and you would like to serve this hot you should call it Potato and Leek.
CHAPTERS
**********************************
0:00 Class Intro
0:27 Ingredients
1:50 Starting to put the soup together
3:07 Just a little garlic
3:58 Speed Reduction
4:28 Why add potatoes to a cold liquid?
5:48 Soft potatoes.... now the finishing ingredients
6:10 Starting the puree
8:17 Check seasoning to add the love
8:48 Garnishes and Plating
I hope you enjoy this video as much as I enjoyed making it. Thank you for taking the time to watch it!.
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How to Make Cold Soup | Cucumber Lettuce Soup | Summer Chilled Soup Recipe | Varun
Vichyssoise Soup Recipe | Cold Soup Recipes | Vichyssoise Cold Soup | Summer Cold Soup | Chilled Soup Vichyssoise | Vichyssoise Thick Soup | Cucumber Soup | Cucumber Lettuce Cold Soup | Creamy Potato Soup | Quick & Easy | Healthy Soup Recipe | Thick Soup Recipe | Summer Recipes | Quick & Easy | Rajshri Food | The Bombay Chef - Varun Inamdar
Learn how to make Cucumber Lettuce Vichyssoise Soup at home with our Chef Varun Inamdar
Cucumber Lettuce Vichyssoise Ingredients:
2 Cucumbers
1/4 Iceberg Lettuce
1 Potato (peeled)
1 tsp Oil
Salt
1/2 Spring Greens
1/2 Mixed Herbs (Oregano & Thyme)
1/4 Black pepper
1 cup Water
1/4 cup Fresh Cream
1/4cup Whipped Cream
#vichyssoisesoup #coldsoup #AnybodyCanCookWithRajshriFood
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Vichyssoise (/ˌvɪʃiˈswɑːz/ VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th century in France. In 19th-century cookbooks, and still today, they are often named Potage Parmentier or Potage à la Parmentier after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of potatoes in France in the 18th Century |
For feedback and suggestions please write to us at: mail@rajshri.com
馬鈴薯大蔥凍湯 Crème Vichyssoise Glacée｜味道圖書館 PMQ Taste Library
【 真正的法國風味】
最近天氣越來越熱，加上連場大雨濕氣高企，沒有什麼胃口大吃大喝，不妨跟著法國殿堂級廚師Louis Diat編寫的《Gourmet's Basic French Cooking》學煮他自創的這一道馬鈴薯大蔥凍湯(Crème Vichyssoise Glacée)，一掃悶氣吧!
In this rainy and humid weather, no one has got the appetite to eat anything hot and hearty. Let's take a look at this cookbook from 1961, Gourmet's Basic French Cooking, and learn from master chef Louis Diat how to make his signature Crème Vichyssoise Glacée!
－－－－－－－－－－－－－－－－－－－－－－－－－－－－－－－
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Fine dining tomato dish
Hey guys! Today we're making a delicious tomato dish. It's a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream. All great recipes, so enjoy guys!
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