Vichyssoise


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Ingredients and proportions:

  • 1 kg of potatoes
  • 200 kg of onions
  • 3 or 4 leeks
  • 1 stick of celery
  • 1 liter of meat broth
  • 1 small jar of fresh cream
  • salt
  • pepper

Difficulty: medium Preparation: 20 minutes – Cooking time: 1 hour

Directions:

This is a very refined vegetable cream whose name is, of course, synonymous with lightness. Peel and dice potatoes and place in a casserole dish; rinse and finely slice leeks; chop together a peeled onion and a stalk of celery with its strands removed. Add all these ingredients to the potatoes, moisten with meat stock and cook over low heat, adding salt and bell pepper. Stir from time to time. After about 1 hour, blend or grind the mixture and pour it into a container to freeze. When ready to use, which should not be more than 3 months after preparation, let the cream thaw in the refrigerator first, then add freshly beaten cream. This cream can be served hot or cold.

Note:

it is not surprising that this type of soup, known as vichyssoise, originated in vichy, a French town famous for its thermal baths.
Indeed, any soup whose composition is particularly dietetic is called vichyssoise. The vichyssoise is made of vegetables boiled in water and then passed through a vegetable mill to obtain a fine and light soup.
You can of course make a break with the diet and add fresh cream at the time of serving; the soup will be all the more refined.


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