MC Moot
01-18-2013, 10:22 AM
Vichyssoise
The most important is the quality of the chicken stock and the quality of the potato.
Quick overview: Chicken stock, leeks, potatos, heavy cream, white vine, laurel leaf, oregano, thyme.
Preparation for 2 litres
The stock:
Chicken bones and skins, small onion with a clove stuck it, 1 bouquet garni (large leaks leaves in the center laurel, thyme, oregano tied together) 2.5 liters of water, 1/2 liter white vine, 3 carrots.
Slow boil until reduced to 2 liters.
Let stock pass 24 hours before filtering, keep just the liquid.
The soup:
3 small, or 2 large leeks, just keep the white cleaned part of the leaks, cut into small slices, small white onion cut into small pieces.
In a large pot, melt 100 grams of salted butter, clarify butter, sauté onion and leeks, until leaks melt.
Add the stock, slice potatoes (about 500 grams) add to the soup.
Let the soup sit for about 20 minutes at slow boil.
Salt carefully to taste. (this is delicate soup too much salt ruins it.)
Puree as fine as possible. Should have very few little pieces. This should produce a little bit more than 2 litters. If you want an even cleaner version use a sieve.
Put in the fridge for 90 minutes.
Just before serving add (150 deci litters) of heavy cream.
Serve cold, with very little powder of nutmeg.
This was the first cold soup grandma got you all to eat. You should serve in her tureen if you still have.
Serve with a bottle or 2 of Basa and warm baguette.
The most important is the quality of the chicken stock and the quality of the potato.
Quick overview: Chicken stock, leeks, potatos, heavy cream, white vine, laurel leaf, oregano, thyme.
Preparation for 2 litres
The stock:
Chicken bones and skins, small onion with a clove stuck it, 1 bouquet garni (large leaks leaves in the center laurel, thyme, oregano tied together) 2.5 liters of water, 1/2 liter white vine, 3 carrots.
Slow boil until reduced to 2 liters.
Let stock pass 24 hours before filtering, keep just the liquid.
The soup:
3 small, or 2 large leeks, just keep the white cleaned part of the leaks, cut into small slices, small white onion cut into small pieces.
In a large pot, melt 100 grams of salted butter, clarify butter, sauté onion and leeks, until leaks melt.
Add the stock, slice potatoes (about 500 grams) add to the soup.
Let the soup sit for about 20 minutes at slow boil.
Salt carefully to taste. (this is delicate soup too much salt ruins it.)
Puree as fine as possible. Should have very few little pieces. This should produce a little bit more than 2 litters. If you want an even cleaner version use a sieve.
Put in the fridge for 90 minutes.
Just before serving add (150 deci litters) of heavy cream.
Serve cold, with very little powder of nutmeg.
This was the first cold soup grandma got you all to eat. You should serve in her tureen if you still have.
Serve with a bottle or 2 of Basa and warm baguette.