Recipe of Super Quick Vichyssoise♪ Chilled Potato Soup

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Vichyssoise♪ Chilled Potato Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Vichyssoise♪ Chilled Potato Soup Recipe. 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.

You can have Vichyssoise♪ Chilled Potato Soup using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Vichyssoise♪ Chilled Potato Soup

1. You need 3 medium of Potatoes.
2. It’s 1/2 of Onion.
3. Take 1 tbsp of Butter.
4. It’s 1 dash of Salt.
5. Make ready 1 dash of Pepper.
6. It’s 1 tsp of Consomme stock granules.
7. You need 200 ml of Water.
8. Take 300 ml of Milk.

Vichyssoise is a chilled soup of leeks and potatoes that are cooked down with cream and chicken stock before being puréed smooth.Vichyssoise (Chilled Potato and Leek Soup).A classic Vichyssoise soup (leek and potato soup, served chilled), perfect as an appetizer or lunch main course during those hot summer months.After chilling the soup, you may wish to stir in a little more cream.

Vichyssoise♪ Chilled Potato Soup instructions

1. Cut the potatoes and onion thinly so that they cook faster..
2. In a pot, add butter and saute the onions over low heat. (If you have time, saute very slowly.).
3. Add the potatoes..
4. Add water and cover with a lid and simmer over low heat..
5. When soft, turn off the heat..
6. Puree in a blender until smooth..
7. Return the soup to the pot and add the milk, consomme and pepper and turn on the heat. Be careful not to burn. Season with salt and pepper..
8. Chill in the refrigerator and top with parsley or croutons if desired. It's done♪.

Vichyssoise is a rich potato soup that is served chilled.Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice.Although you don't have to be so elaborate, always serve your well-chilled vichyssoise with a garnish of chopped chives.

Taste carefully again, and correct the seasoning.Top each serving with a sprinkle of chives or parsley.Add potatoes and season with salt and pepper.Add thyme, marjoram, bay leaf and stir well.I then covered and chilled, and garnished with chives before serving with Awsomely Easy Sesame That's the subtlety 'under' the potatoes and leeks that makes Vichyssoise - Vichyssoise LOL!!