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
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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
冷製スープの代表、ヴィシソワーズ/Crème Vichyssoise/ creme vichyssoise.
簡単に作れる冷製スープ。じゃがいもの粘りに注意。
Potage froide qui se prépare facilement. Attention à ne pas rendre les pommes de terre collantes.
Cold pottage is easily made with potatoes. Be careful not to make the potatoes sticky.
vous pouvez activer les sous-titres français/You can turn on the subtitles.
↓↓関連リンク↓↓Liens connexes↓↓
フランス料理の基礎 鶏の白いフォン/Fond blanc de volaille/chicken soup stock
ブーケ•ガルニの作り方/Bouquet garni
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#基礎フランス料理 #potato #soup #フランス料理 #cuisinefrançaise #frenchcuisine #escoffier #vichyssoise
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 :
Vichyssoise
two minute recipe video starring The Kitchen Guy. Learn to cook live with Chef Jim on ChefsLine.com
National Vichyssoise Day is celebrated on this day November 18 each year in the U.S.
National Vichyssoise Day is celebrated on this day, November 18, each year in the U.S. It is the day we recognize and relish the hearty soup made using pureed leeks, onions, potatoes, cream, and chicken stock. The soup’s name might be hard to pronounce because it is French, but it is usually pronounced as ‘vish-i-swaz.’ The soup is loved by many because of its thick and creamy texture; it is very easy to prepare and makes for a filling meal. Although the soup is traditionally eaten as a cold dish, you can vary the temperature according to your preference.
In 19th-century France, soup recipes made using pureed leeks and potatoes were common. French cookbooks from those times called these soups ‘Potage Parmentier’ or ‘Potage à la Parmentier’ named after the French nutritionist and scholar Antoine-Augustin Parmentier, who helped pioneer the use of potatoes in 18th century France. These soup recipes were similar to the Vichyssoise soup.
The New Yorker article also mentioned that the soup derived its name from the town, Vichy, and was called ‘Crème Vichyssoise Glacée.’ A hot version of the same soup prepared by the French chef Jules Gouffé also existed in a cookbook in 1869.
#VichyssoiseDay #November18 #OnThisDay