If the cooking liquid is boiling, the hot temperatures can cause the milk protein to curdle, creating a cottage cheese-like texture. Sender's address. To make the Vichyssoise, melt the butter in a large pan over a moderate heat and add the leeks, potatoes and salt. 1) Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Blend or process soup, in batches, until smooth. Cover and refrigerate for 3 hours or overnight. Recipient's address. Stir in cream.

Pace soup in large bowl. Vichyssoise.

I serve the soup with thin rounds of baguette and butter on the table for those who [like me] desire them. Great recipe for Vichyssoise Recipe. Write note. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Email recipe to a friend; Close. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half. I tried to make a thick, sweet and delicious soup, and I created this recipe. After you master the basic recipe, be sure to try the recipe variations below.

Email this recipe to a friend. Cut enough of white and pale green parts crosswise into 1⁄4-inch pieces to equal 4 1⁄2 cups. Pace soup in large bowl. When adding delicate dairy products like milk to a hot liquid, the timing is crucial. 8 thin slices focaccia (recipe above) Method. Vichyssoise is one of the simplest and most versatile cold soups ever--basically a silky smooth puree of potatoes, onions or leeks, stock, and cream, well chilled. Add the water, milk, butter and 1 tsp salt; run the CREAMED SOUP programme. Stir together until the vegetables are thoroughly glistening with butter, then turn the heat down to very low indeed. Add the potatoes, courgettes, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cover and refrigerate for 3 hours or overnight. 2- At the end of the programme, pour in the single cream and restart the programme 20 seconds. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Divide among serving bowls; sprinkle with chives just before serving. 2) use white pepper–not black; vichyssoise should be uniformly white or whitish green. Chives on top are the perfect garnish. Add a splash of white … Close. Blend or process soup, in batches, until smooth. When I was hooked on cooking different kinds of soup, I wanted to try my hand at Vichyssoise, since it's my favorite kind. Recipient's name. 3- Serve the vichyssoise in bowls, season with pepper and garnish with chives. 3) add the cream just before serving it, mixing it in until well-blended.

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Melt the butter in a medium saucepan. First of all, melt the butter in a large (6 pint/3.5 litre) saucepan, then add the prepared leeks, onion, potatoes and half of the watercress. 1- Place the potatoes and leeks in the metal bowl. When to add milk to hot liquids. Stir in cream. Divide among serving bowls; sprinkle with chives just before serving.