Hemm Vichyssoise hija krema kiesħa magħmula bil-patata, basal, kurrat, brodu (tradizzjonalment tiġieġ, iżda l-ħaxix jista 'jintuża wkoll), ħalib, krema, melħ. Il-partikolarità ta 'din il-preparazzjoni hija li l-ingredjenti għandhom jiġu mgħollija f'brodu tal-ħxejjex, jitħallew jiksaħ u jitħalltu biss kiesaħ flimkien ma' krema friska. Dan il-proċess jippermettilek tikseb krema ħelwa, delikata, friska u perfetta biex tixrob fis-sajf. Jista 'jkun imħawwar bil-noċemuskata klassika, iżda wkoll moqdija bit-tursin imqatta', ċavella jew ċervil. Ġeneralment jiġi moqdi mal-allat ħobż bil-qoxra ħafif mixwi u mbagħad imħawwar b’saff ħafif ta’ butir frisk. Huwa possibbli li tagħmel xi bidliet biex tagħmel Vichyssoise eħfef u billi ssegwi ftit prekawzjonijiet tkun tista’ tirriproduċi dan id-dar klassika kbira tal-kċina Franċiża.

Preparazzjoni

1

Peel and cut the onion and leeks into slices. Cut the potatoes into cubes after having washed and peeled them.

2

Place a large saucepan on the heat and melt the butter over low heat. When the butter has melted, add the onion and leeks.

3

Saute everything for 10 minutes, always on low heat, then add the broth and potatoes.

4

Season with salt and cook over low heat for 30 minutes, then turn off the heat and leave to cool.

5

Pour the fresh cream into the mixture and blend everything with an immersion blender.

6

Serve with toasted croutons spread with a curl of butter.

Pariri u pariri

You can flavor the cream with nutmeg and serve it with chives, parsley or chervil.

Vichyssoise made with vegetable stock is more delicate than one made with chicken stock.

It is difficult to replace butter in this recipe, because this element is the basis of most recipes of French origin. You can, however, use vegetable cream or spreadable cheese as an alternative to fresh cream and use butter with low fat content. Eventually you can avoid using butter by cooking the ingredients directly in the vegetable broth.

You can use white or golden onions.

Aħna nagħtuk parir biex use yellow-skinned potatoeswhich contain a good amount of starch.

Try to use only the white part of leeks, discarding the green leaves.

ħażna

The vichyssoise can be kept in the refrigerator, covered, for Dwar ġranet 2. You can freeze it for up to 1 month, then thaw it at room temperature or in the microwave.

storja

Vichyssoise was invented in 1917 in the restaurant of theRitz-Carlton hotel of New York where the French cook Louis Diat he tried to combine ingredients together that reminded him of the taste of his childhood. Obtained this cold cream with leeks, potatoes, cream and butter, he decided to call it Vichyssoise in honor of Vichya rather well-known city in France very close to his hometown, Montmarault.