Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 4 cups peeled and diced potatoes
- 2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Special equipment needed:
- Blender or immersion blender
- Large soup pot
- Large skillet
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes or until caramelized. Set aside.
2. In a large soup pot, bring the chicken or vegetable broth to a boil. Add the diced potatoes and reduce heat to a simmer. Cook for 20-25 minutes or until the potatoes are tender.
3. Using a blender or immersion blender, puree the potato mixture until smooth. Add the heavy cream, salt, and black pepper and blend again until well combined.
4. Stir in the caramelized onions and chives.
5. Chill the soup in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Chilling time: 2 hours
Temperature:
Serve chilled.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 32g
Saturated Fat: 20g
Cholesterol: 115mg
Sodium: 670mg
Potassium: 800mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 4g
Protein: 7g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter version.
- You can use leeks instead of onions for a milder flavor.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Top with croutons or chopped fresh herbs for added texture and flavor.
Tips and tricks:
- Be sure to cook the onions low and slow to achieve the caramelized flavor.
- Use a blender or immersion blender to achieve a smooth and creamy texture.
- Chill the soup for at least 2 hours before serving to allow the flavors to meld together.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in chilled bowls with a drizzle of olive oil and a sprinkle of chopped chives.
Garnishes:
Garnish with croutons, chopped fresh herbs, or a dollop of sour cream.
Pairings:
Pair with a crisp green salad and a crusty baguette for a light and refreshing meal.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or milk until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the potatoes and onions thoroughly to avoid any foodborne illnesses.
Food history:
Vichyssoise is a classic French soup that originated in the early 20th century. It is traditionally made with leeks, potatoes, and cream, and served chilled.
Flavor profiles:
This soup is creamy, savory, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve as a light and refreshing appetizer or as a main course for a summer lunch or dinner.
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Region: French