Vishihoise: French dish.

Quick dinner ideas.

Vishihoise: French dish.

The author of the dish, a New York chef of French origin, nostalgic for his native onion soup and decided to cook it version for a hot day.
So a combination of tender leeks and cool creams was born.

Ingredients:
• 350 g of leek;
• 350 g of potatoes;
½ middle bulb;
• 700 ml of chicken broth;
• 3 tablespoons butter;
• 300 ml cream (fat content — not less than 20%);
• 1 bunch of green onions;
• 4 tablespoons of wheat croutons;
• a pinch of nutmeg;
• ground black pepper;
• salt.

Servings: 4.
Time: 50 minutes (+ 1.5 hours for cooling).

Vishihoise: French dish.

Preparation:

Onions and white stems of leeks are finely chopped. Peel potatoes and cut into small cubes.

In a saucepan with a thick bottom in butter, fry the onion until softened and translucent.

Add the leeks to the same saucepan and continue to fry until it also becomes soft. Take care that the leek does not start to burn.

Add the potatoes and simmer for another couple of minutes, then pour the chicken broth into the pan. Bring to a boil, season with salt and pepper to taste, season with nutmeg. Reduce heat to slow and simmer for about half an hour.

Remove the soup from the fire, allow a couple of minutes to cool, pour in the cream and crush it thoroughly with a blender, and then pass through a fine sieve.
Cool the soup to room temperature, cover and dispense in the refrigerator for at least an hour.

Serve cold, sprinkled with chopped green onions and wheat crackers.

Useful advice.

For domestic chicken broth, it is best to take the bony parts of the chicken or even the bones left after cooking other dishes.
700 ml of broth will need about 500 g of bones. Cook the broth over low heat for about 3 hours. Add to the chicken half the large chopped onions, carrots and celery stalk, a clove of garlic, a little parsley, a couple of black peppercorns and salt to taste.
Do not forget to remove the foam, and make the stock broth.

An alternative and more satisfying version of the topping for vichisoasa is shrimp, lightly fried in vegetable oil with garlic.

In Europe and America instead of green onions for sprinkling vichisoise use a chives onion, or chives. It has a smoothed witticism and a more delicate taste. Another excellent vegetable combination with this soup is peeled and diced cucumbers.

Vishihoise: French dish.

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