Vichyssoise Potato & Onion Cold Cream Soup. Add potatoes and season with salt and pepper. Using half and half instead of heavy cream, processed potatoes instead of fresh, or canned chicken broth instead of homemade will ruin this dish. Vichyssoise (pronounced "vishi'swaz"), although invented in the USA, is a French-style soup made of puréed leeks, onions, potatoes, cream, and chicken stock.

Vichyssoise (Chilled Potato and Leek Soup). Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. Vichyssoise is a rich potato soup that is served chilled. You can have Vichyssoise Potato & Onion Cold Cream Soup using 13 ingredients and 17 steps. Here is how you cook that.

Ingredients of Vichyssoise Potato & Onion Cold Cream Soup

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

Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don't have to be so elaborate, always serve your. Vichyssoise 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.

Vichyssoise Potato & Onion Cold Cream Soup step by step

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.

A recipe for Vichyssoise, a creamy, chilled potato and leek soup with a hint of nutmeg and chives. Vichyssoise (pronounced vee-shee-swahzz) is an American creation, despite sounding French and all. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. This creamy yet creamless potato and leek vegan vichyssoise can be served hot or cold.