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Vichyssoise. Buy Groceries at Amazon & Save. This was a great starting point. (Recipes exist to get ideas not to follow.) I like vichyssoise but am always a bit disappointed in the blandness. I added a clove of garlic and half cup of finely chopped fresh herbs (parsley lovage oregano majoram savory thyme basil and a lot of chives).
Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
Vichyssoise is a classic minimalist recipe (it is American not French) that should not be altered to make it taste like a baked potato by adding bacon and sour cream.
That said I think newbies should be reminded to soak and rinse well your chopped leeks to wash away the almost invisible sand in them.
Materiales utilizados para Vichyssoise :
- Proporcionar 1 paquete puerros.
- Proporcionar 3 patatas rojas.
- Proporcionar 1 cebolla dulce.
- Preparar 1 cucharada margarina.
- Preparar 250 ml leche desnatada sin lactosa (en mi caso).
- Preparar 750 ml agua.
- Proporcionar Sal rosa (al gusto).
- Preparar Aove (aceite de oliva virgen extra).
- Proporcionar Sana y equilibrada.
Vichyssoise (/ ˌ v ɪ ʃ i ˈ s w ɑː z / VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. This is a simple take on a classic cold soup that is as delicious to eat as it is to say: Vishi-swazz! It is dead easy to make as well.
Procedimientos de cocción Vichyssoise
- Pelamos todos los ingredientes y los cortamos. Para que se hagan antes, los hacemos a trocitos pequeños. Doramos primero las patatas, luego metemos en puerro y a continuación la cebolla. Salamos y vamos moviendo bien..
- Una vez esté todo pochadito bien, en una jarra mediadora pondremos la leche y la insertaremos en la cazuela y removeremos bien. A continuación pondremos el agua, moveremos y dejaremos que cueza todo..
- Iremos controlando, ya que es posible que se pegue y eso no es lo que queremos..
- Cuando comience a hervir dejaremos unos 30/40 minutos hasta conseguir que se haga más espeso, es decir, que se haya integrado todo bien..
- Apartaremos del fuego, y le pasaremos la batidora, hasta formar una textura suave. Esta crema se puede comer fría o caliente, yo hoy me la tomo fría, se puede acompañar de cebollino picado, picatostes o con lo que más te guste. Espero qué la disfrutéis tanto como lo hago yo!!.
Just sauté potatoes with some chopped leeks, then simmer them all with stock until tender. This is an adopted recipe that I have not yet tried. The original chef comments: I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, Anthony Bourdain's Les Halles Cookbook. This is so close to the Vichyssoise I loved, and you will too! Vichyssoise is a classically vegetarian dish, but at the same time, it's rich enough that a meat eater won't notice the difference.