How To make Vichyssoise Ii
2 tb Butter or margarine
3 md Leeks, carefully washed
-and minced 1 md Onion, minced
2 c Potatoes, finely diced
(about 2 large potatoes) 4 c Chicken broth
1 c Half and half
Salt to taste White pepper to taste 1. ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic
casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions. Heat, uncovered, in Microwave Oven an additional 3 minutes. 2. Add diced potatoes and chicken broth to butter-leek mixture. Heat,
covered, 15 to 18 minutes or until potatoes are very tender. 3. Press mixture through a sieve or electric blender till smooth.
4. Return mixture to heat-resistant, non-metallic casserole and gradually
stir in cream. Add salt and pepper to taste 5. Heat, covered, 4 minutes or until soup is very hot.
How To make Vichyssoise Ii's Videos
Leek & Potato Soup (Soupe Vichyssoise)
This versatile classic may — in my opinion — be the best soup ever! Soupe Vichyssoise (Leek & Potato Soup) is terribly simple to throw together and everyone always loves it. You can even serve it hot in winter or cold in summer, perfection.
INGREDIENTS
• 50 g unsalted butter
• 300 g desiree potatoes
• 2 leeks, white part only
• 1 litre water
• 1 sprig thyme
• 1 bay leaf
• 100 g creme fraiche, plus extra
• sea salt, white pepper
READ THE FULL METHOD
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Vichyssoise soup recipe | Easy chilled potato leek soup
Check out lakesidetable.com for more fun recipes!
Vichyssoise is a simple French soup made with leeks potatoes and cream traditionally it's served cold but it's also really good served hot! Join me and my son Carver in making Julia Child's potato leek soup that you will want to make again and again.
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Vichyssoise soup recipe | Easy chilled potato leek soup
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00:00 Introduction
00:44 Ingredients
01:24 Smooth it out
01:35 Smoothing tips
02:31 How to make it EXTRA smooth
03:17 Traditionally served chilled
03:40 Short Cut Tip
#vichyssoise #coldsoup #leeks
Burnt leek vichyssoise ????
Burnt leek recipe interpreted by @CHEFSCHWARZ ???? Find the original recipe exclusively in the Masterclass of Michelin star chef Joris Bijdendijk in the Gronda app:
How to make Vichyssoise | Recipes through the Decades 1910s
Vichyssoise was invented in America by the French Chef Louis Diat in 1917 to celebrate the opening of the Ritz-Carlton Hotel in New York. He made it simply with leeks, onion, potatoes, cream, and rich chicken stock, and he named it after the city of Vichy, France, where he grew up. Watch how easy it is to make!
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VICHYSSOISE
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Serves 6-8 people
Ingredients:
3 cups peeled, sliced potatoes
3 cups sliced white of leek
1 1/2 quarts of white stock, chicken stock, or canned chicken broth
1/2 to 1 cup whipping cream
Salt and white pepper
2 to 3 Tablespoons minced chives (for topping)
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How to Make Vichyssoise | Potato Leek Soup Recipe | Classic French Soup
Learn how to make the best Vichyssoise cream soup recipe. Vichyssoise is a French classic cold soup recipe made of potato and leek.
This classic french soup one of the great and delicious french soup at all time i believe and to be the best soup ever!
Soupe Vichyssoise (Leek & Potato Soup) is terribly simple to throw very few ingredients together and everyone always loves it and along with it you may serve croutons or some bread and trust me if will be a unforgettable for a long time, You can even serve it hot in winter or cold in summer, perfection.
Recipe for chicken stock~
01~chicken worth chicken carcass or bone (make sure no blood)
01~Medium white onion
01~bulb garlic
01~Medium carrot
02~Celery sticks
01~Medium leek
02~tsp Black pepper corn
02~spring of thyme
04~Medium bay leaf
1.8 L~Water (Cold water would be great to begin the stock)
Boil for 5 minutes then simmer for 1.5 to 2 hours.
Recipe for the Vichyssoise~
02~large leek (dont use dark green part)
04~Medium potatos
0.5 or half ~ white onion
03~Garlic cloves
80g~Butter
1.5 L Chicken stock (can be hot or cold
salt & White pepper up to your liking to season
200 ml~cooking cream to finish up the soup
if you have any further question regarding this recipe please ask me in the comment section below , i will be sure to answer them.
In this video i run you through every little detail ensuring that you will cook with confidence.please sit back relax and enjoy the video,please do let me know the feedback on the comment section below.
thanks for watching.
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Crème Vichyssoise , history , provenance and how to make it
CHECK THE RECIPE NOW : The creme vichyssoise is an old classic soup made famous in america in the 1900. It is very similar to another soup using the same ingredients called the potage parmentier. But is it French or american? in this video we look at what differentiate both soups, their history and finally how to make the classic creme vichyssoise.
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????????INGREDIENTS???????? ( for 4 to 6)
500 grams / 1 pound potatoes (cut in rough chunks)
500 grams/ 1 pound leeks (finely sliced)
A medium size onion (finely sliced)
60 grams plain butter.
1 tablespoon rock salt
1 liter of water ( 4 cups) of water
250 ml / 1 cup whole milk
250 ml / 1 cup heavy cream
For the plating 100 ml whipped cream
4 tablespoon of finely chopped chives
WRITTEN RECIPE
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