Good morning here we will give you a recipe vichyssoise potato & onion cold cream soup which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from vichyssoise potato & onion cold cream soup which has aroma and taste that can evoke our tastes.

So that the result of vichyssoise potato & onion cold cream soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare vichyssoise potato & onion cold cream soup the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Prepare Soup
2. Prepare 400 g (14.10 oz) Potatoes
3. Prepare 400 g (14.10 oz) Onions
4. Use 500 ml (16.90 fl oz) Water
5. Prepare 500 ml (16.90 fl oz) Milk
6. Take 200 ml (6.76 fl oz) Heavy Cream
7. Use 5 tbsp Parmesan cheese
8. Prepare 2 tbsp Honey
9. Use 1 tbsp Butter
10. Prepare to taste Salt & Pepper *fine
11. Use Toppings
12. Prepare to taste Fried onion
13. Take to taste Chives

You may need to do this in two batches. Put mixture in large bowl and refrigerate. Boil, cover, lower. aioli or rouille. In a large soup pot, over medium heat, melt the butter.

How to cook Vichyssoise Potato & Onion Cold Cream Soup:

1. Peel potatoes, chop small, and then put in water for 10 mins. to remove scum.
2. Peel onions and slice thinly.
3. Stir-fry potatoes and onions with butter. Cook with low heat and stir -fry well to make the onion sweeter and make this mixture richer.
4. Season it with salt & pepper.
5. Add water and mix gently.
6. Put in soup stock powder, or cube and melt, then stew for 15 mins. with low heat.
7. Stop the heat and blend it. This will be the tasty soup base.
8. Add milk, heavy cream, and mix gently. Heat again with low heat. *Do not boil to make it mild & rich!
9. After the soup is well heated, add parmesan cheese and mix well.
10. Add honey, mix well, and stew 5 mins. Keep stirring the bottom gently to avoid burning it.
11. Stop the heat, cool down, then pour the soup into a container and keep in the refrigerator over night.
12. Pour the soup to the serving bowl or cooler container.
13. Put fried onions on top.
14. Mince chives.
15. Put minced chives on the top and done!
16. 2nd day soup is so rich and creamy! It would be a nice side menu of your meal!
17. Also recommended! "Rich Kabocha Squash Potage Soup" Recipe ID : 13039187 "Corn & Sweet Potato Rich Cold Potage Soup" Recipe ID : 13282233
18. Done and ready to serve!

Add chicken broth, stir to incorporate, and then add potatoes. This vichyssoise recipe is from Mastering the Art of French Cooking, Volume I. It is traditionally served cold, but it can be eaten hot. Yukon gold potatoes were developed in Ontario. They are just coming into season.

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