Vichisoise

soups 878 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Vichisoise
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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I recommend serving this soup not ice cold, but a little warm. It turns out a very delicate creamy soufflé, which is successfully set off by crispy cucumber slices. Vichisoise will be a good backdrop for many toppings. It can be served with traditional croutons, shrimps, bacon, fresh vegetables and herbs.

Ingredients

Directions

  1. Chop the onions and leeks finely. Peel the potatoes and cut into large pieces.
  2. Melt the butter in a heavy-bottomed saucepan. Fry the onions until soft. Add the leek and cook for a few more minutes.
  3. Put the potatoes in a saucepan, cover with hot broth and cook until the potatoes are tender. Season with salt and pepper to taste.
  4. Pour cold cream into the prepared soup. Grind with a blender and cool.
  5. Peel and chop the cucumber. Chop the green onion. Serve the soup cold, sprinkled with onions and cucumber.

Vichisoise



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

I recommend serving this soup not ice cold, but a little warm. It turns out a very delicate creamy soufflé, which is successfully set off by crispy cucumber slices. Vichisoise will be a good backdrop for many toppings. It can be served with traditional croutons, shrimps, bacon, fresh vegetables and herbs.

Ingredients

Directions

  1. Chop the onions and leeks finely. Peel the potatoes and cut into large pieces.
  2. Melt the butter in a heavy-bottomed saucepan. Fry the onions until soft. Add the leek and cook for a few more minutes.
  3. Put the potatoes in a saucepan, cover with hot broth and cook until the potatoes are tender. Season with salt and pepper to taste.
  4. Pour cold cream into the prepared soup. Grind with a blender and cool.
  5. Peel and chop the cucumber. Chop the green onion. Serve the soup cold, sprinkled with onions and cucumber.

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