Best 2 Crème Vichyssoise Glacee Recipes
Immerse yourself in the culinary delight of crème vichyssoise glacee, a chilled and refreshing take on the classic French soup. This elegant dish combines the velvety smoothness of vichyssoise with the tantalizing allure of frozen confection, offering a symphony of flavors and textures that will leave you craving for more. From summer gatherings to special occasions, crème vichyssoise glacee is a versatile dish that adapts to any setting, showcasing the versatility of its chilled form.
Let's cook with our recipes!
CREME VICHYSSOISE GLACEE
Steps:
- Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.
- Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.
CRèME VICHYSSOISE GLACEE
Make and share this Crème Vichyssoise Glacee recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
- Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
- Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
- Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.
Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your vichyssoise. Use fresh leeks, potatoes, and cream for the best results.
- Don't overcook the vegetables: The leeks and potatoes should be cooked until they are tender but still hold their shape. Overcooking will make them mushy and bland.
- Use a good quality vegetable broth: The vegetable broth is an important part of the flavor base of the soup. Use a broth that is made with fresh vegetables and herbs for the best results.
- Season the soup to taste: Add salt, pepper, and nutmeg to taste. You can also add a touch of cayenne pepper for a little bit of heat.
- Chill the soup thoroughly before serving: Vichyssoise is best served cold. Chill the soup for at least 2 hours before serving, or overnight for the best flavor.
- Garnish the soup with fresh herbs: When you're ready to serve the soup, garnish it with fresh chives, parsley, or tarragon. This will add a pop of color and flavor to the soup.
Conclusion:
Vichyssoise is a classic French soup that is perfect for a summer meal. It is light, refreshing, and flavorful. With its creamy texture and subtle flavors, vichyssoise is a soup that everyone will enjoy. So next time you're looking for a delicious and easy-to-make soup, give vichyssoise a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
