Recipe of Yummy French style “Vichyssoise” cold potato soup

Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, French style “Vichyssoise” cold potato soup. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

French style “Vichyssoise” cold potato soup Recipe. Most people believe the chef who invented vichyssoise was French, working in America; his name was Louis Diat, working at the Ritz-Carlton in NYC. He based the recipe on his mother's leek and potato soup, which is an old French classic hot winter soup.

You can cook French style “Vichyssoise” cold potato soup using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of French style “Vichyssoise” cold potato soup

1. Make ready 2 of potatoes.
2. Make ready 1/2 of onion.
3. It’s 15 g of butter.
4. It’s 300 ml of hot water.
5. Prepare 3 table spoon of chicken stock powder.
6. You need 100 ml of fresh milk.
7. Prepare 100 ml of fresh cream.
8. Make ready of Salt and pepper.

Jump to Recipe Print Recipe French Recipe: Cold Leek and Potato Soup (Vichyssoise) Serve this flavourful soup with a dollop of crème fraîche or soured cream and sprinkle with a few snipped fresh chives — or, on very special occasions, garnish with a small spoonful of caviar.King Louis decided he preferred potato soup cold.Some recount it was King of France Louis XV who had his servants taste the potato and leek soup for fear it would be poisoned.And by the time the soup arrived to his table it was already cold.

French style “Vichyssoise” cold potato soup instructions

1. Thinly slice potatoes and onion. Heat a pot, add some butter and stir fry onion..
2. Prepare chicken soup by mixing chicken stock powder and hot water. Add this soup in the pot and potatoes. Cook it under medium heat. Cover the pot with a lid..
3. When the onions and potatoes become soft enough, turn off the heat and stir well with a handy blender..
4. Add milk and fresh milk. Mix well and cool it in the refrigerator for an hour. Serve chilled..

Return the soup to the pot and whisk in the cream.Stirring all the time, bring the soup to a boil and immediately turn down to a simmer.If the soup is too thick, add a little water or broth.

He supposedly added this chilled soup on the.Inspired by the potato and leek soup of his childhood, he named the soup crème Vichyssoise glacée after his hometown of Vichy.Vichyssoise is one of the simplest and most versatile cold soups ever–basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled.After you master the basic recipe, be sure to try the recipe variations below.There is nothing better on a chilly, damp day than a steaming bowl of potato leek soup; and conversely, few things are as delicious and refreshing on a hot, humid day than a bowl of ice cold vichyssoise.