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.
How To make Vichyssoise Creme Glacee''s Videos
Hearty leek and potato soup
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***RECIPE, FEEDS 4***
4 oz (113g) hard salami, bacon or other cured fatty meat (or skip it)
1.5 lb (680g) leeks
1.5 lb (680g) potatoes (any kind but I prefer waxy)
1 32 oz (946mL) carton of stock (I use chicken but any kind is fine)
1 cup (237mL) cream
salt
pepper
fresh rosemary and thyme (or whatever herbs you've got)
For god's sake, treat the above quantities as approximate.
Cut the meat into big chunks, put it in a cold soup pot, turn on moderate heat. Fat will melt out of the meat and then you can start browning the meat in said fat. Stir occasionally to make sure it doesn't burn.
While the meat is going, prep the leeks. I like to cut off the root end, bisect the leek lengthwise, and cut crosswise into thin strips. I use both the white and the green parts, but I don't use the very tops of the greens where they get really dry and fibrous. Leeks have dirt between their layers, so I put all the cut leek strips into a big bowl, swish with water, drain, then I fill the bowl up again with a lot of excess water. Then you can grab the floating leeks off the top and all of the sand will sink to the bottom.
Put the leaks in with the meat, stir, and let soften for a few minutes. While that's going, peel and cut your potatoes into chunks as big as you want. Drop those in the pot, stir and let everything cook for a few minutes. Pour in just enough stock to cover all the solids (might not be the whole carton), cover and simmer until the potatoes are fork tender, maybe a half hour. Stir in the cream and simmer until you see the cream thicken just a little.
Puree the soup, partially puree it (my preference) or don't puree it at all. Live your own life. If you want the soup a little thinner, add more stock. Flavor with salt, pepper and herbs to taste.
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Vichyssoise
two minute recipe video starring The Kitchen Guy. Learn to cook live with Chef Jim on ChefsLine.com
ヴィシソワーズ ジャガイモとネギの冷製スープ Vichyssoise PATH HOME COOKING RECIPE #60 レシピ Crème Vichyssoise Glacée
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HOME COOKING RECIPE
#60
Vichyssoise
-材料-
玉ねぎ 1個(240g)
ジャガイモ 1個(230g)
長ネギ(白い部分) 1本
アサツキ 適量
無塩バター 55g
チキンブイヨン 370g
牛乳 250g
生クリーム 250g
-Ingredients-
1 Onion(240g)
1 Potato(230g)
1 White part of green onion
1 Chive
55g Unsalted butter
370g Chicken broth
250g Milk
250g Cream
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ROJIURA /
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HOME COOKING RECIPE
#59
Langue de chat
-材料-
無塩バター 50g
粉糖 50g
アーモンドパウダー 15g
卵白 50g
薄力粉 50g
ホワイトチョコレート 60g
オリーブオイル 4g
-Ingredients-
50g Unsalted butter
50g Powdered sugar
15g Almond powder
50g Egg white
50g Cake flour
60g White chocolate
4g Olive oil
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Instagram /
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LIKE /
ROJIURA /
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Tokyo, 151-0063, JAPAN
Tel / +81 03 6407 0011
How to Make Potato Leek Soup (Vichyssoise) | Chef Jean-Pierre
Hello There Friends! Potato Leek Soup, classically known as Vichyssoise, is a versatile dish perfect for any season. Enjoy it warm or chilled and indulge in one of the creamiest, most luxurious soups you'll ever taste. Try my Vichyssoise recipe and find yourself savoring it throughout the year. Let me know what you think in the comments below!
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National Vichyssoise Day
#vichyssoise #soap #soapcutting