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
Soupe glacée Vichyssoise aux asperges [RECETTE MINCEUR PAR CHEF DE CUISINE DIÉTÉTIQUE]
La crème Vichysoisse est un classique de la cuisine maison française. Il s'agit d'un potage glacé à base de poireaux et de pommes de terres qui sert de base à la confection d'autres potages. Dans cette recette, le chef diététique Christophe Vauthier du Vichy Celestins Spa Hôtel fait un dérivé de la recette en y ajoutant des asperges vertes. Cette recette est allégée en faisant cuire tous les légumes à la vapeur sans ajout de matières grasses. La cuisson vapeur est une cuisson santé qui préserve plus de vitamines et de nutriments qu'un autre mode de cuisson. Le sel de Vichy est également intéressant car il ne contient pas de chlorure de sodium. En outre, cette recette est vegan, sans gluten et sans lactose car le lait ou la crème fraiche est remplacé ici par de la crème de soja. Découvrez toute la recette sur
Crème Vichyssoise Glacée | Silken Cold Soup | My Take
In 1917, Louise Diat, a French-American chef working for Ritz-Carlton in New York “invented some new and startling cold soup.” Using his mother’s soup recipe as the basis, Vichyssoise was born. It is simply a silken potato and leek soup which is normally served hot. But Vichyssoise is served cold and has onion, cream, and milk. I want to share with you my take on this silken soup which tasted heavenly both hot and cold. I remember a saying that goes: “There are great soups. There are fast soups. But there are no great fast soups.” So, I tell you, this Vichyssoise is truly one great soup! Hope you’ll enjoy this as much as I did!
Ingredients:
250 grams Potatoes
250 grams Leeks
1 medium Brown Onion
50 grams Butter
½ cup Cream (preferably Crème Fraîche)
½ cup Milk
2 cups Water
1 and ½ teaspoons Salt
1 bunch of Bouquet Garni
Composed of:
2 sprigs Fresh Thyme (or ½ tsp dried)
1 Leek Leaf
1 stick Celery (4-inch stick)
small bunch of Parsley
5 tablespoons Yogurt (plain or you can use Crème Fraîche)
A handful of finely chopped Onion Chives
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Soupe Vichyssoise - NotreFamille.com et Amoureusement Soupe
Valérie, du blog La Francesa aux fourneaux inaugure la nouvelle cuisine de NotreFamille.com avec sa recette de Vichyssoise : une soupe d'été mais aussi un grand classique de la cuisine française à base de pommes de terre et de courgettes. Un vrai régal !
Pour retrouver toutes nos recettes de soupes froides :
Fine dining tomato dish
Hey guys! Today we're making a delicious tomato dish. It's a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream. All great recipes, so enjoy guys!
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Vichyssoise
two minute recipe video starring The Kitchen Guy. Learn to cook live with Chef Jim on ChefsLine.com
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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