Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vichyssoise potato & onion cold cream soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vichyssoise Potato & Onion Cold Cream Soup is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Vichyssoise Potato & Onion Cold Cream Soup is something which I have loved my entire life.

Potato Leek Soup from Garden Fresh Vegetables. Crème Vichyssoise , history , provenance and how to make it. Potato Leek Soup (Vichyssoise). this link is to an external site that may or may not meet accessibility guidelines. Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton.

To get started with this recipe, we have to first prepare a few ingredients. You can cook vichyssoise potato & onion cold cream soup using 13 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Vichyssoise Potato & Onion Cold Cream Soup:

1. Prepare Soup
2. Prepare 400 g (14.10 oz) Potatoes
3. Get 400 g (14.10 oz) Onions
4. Make ready 500 ml (16.90 fl oz) Water
5. Make ready 500 ml (16.90 fl oz) Milk
6. Make ready 200 ml (6.76 fl oz) Heavy Cream
7. Make ready 5 tbsp Parmesan cheese
8. Get 2 tbsp Honey
9. Take 1 tbsp Butter
10. Get to taste Salt & Pepper *fine
11. Take Toppings
12. Make ready to taste Fried onion
13. Make ready to taste Chives

Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes. I like what they did with this recipe by adding extra color and flavor from the sweet. A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all.

Steps to make Vichyssoise Potato & Onion Cold Cream Soup:

1. Peel potatoes, chop small, and then put in water for 10 mins. to remove scum.
2. Peel onions and slice thinly.
3. Stir-fry potatoes and onions with butter. Cook with low heat and stir -fry well to make the onion sweeter and make this mixture richer.
4. Season it with salt & pepper.
5. Add water and mix gently.
6. Put in soup stock powder, or cube and melt, then stew for 15 mins. with low heat.
7. Stop the heat and blend it. This will be the tasty soup base.
8. Add milk, heavy cream, and mix gently. Heat again with low heat. *Do not boil to make it mild & rich!
9. After the soup is well heated, add parmesan cheese and mix well.
10. Add honey, mix well, and stew 5 mins. Keep stirring the bottom gently to avoid burning it.
11. Stop the heat, cool down, then pour the soup into a container and keep in the refrigerator over night.
12. Pour the soup to the serving bowl or cooler container.
13. Put fried onions on top.
14. Mince chives.
15. Put minced chives on the top and done!
16. 2nd day soup is so rich and creamy! It would be a nice side menu of your meal!
17. Also recommended! "Rich Kabocha Squash Potage Soup" Recipe ID : 13039187 "Corn & Sweet Potato Rich Cold Potage Soup" Recipe ID : 13282233

A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all. Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. Potato Leek Soup (aka Vichyssoise) - The Perfect Autumn in San Francisco Soup. This can be a strange time of year for weather in San Francisco.

So that is going to wrap this up with this exceptional food vichyssoise potato & onion cold cream soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!