The creme vichyssoise is an old classic soup made famous in america in the 1900. It is very similar to another soup using the same ingredients called the potage parmentier. But is it French or american? in this video we look at what differentiate both soups, their history and finally how to make the classic creme vichyssoise.
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🧅🥕INGREDIENTS🥕🧅 ( for 4 to 6)
500 grams / 1 pound potatoes (cut in rough chunks)
500 grams/ 1 pound leeks (finely sliced)
A medium size onion (finely sliced)
60 grams plain butter.
1 tablespoon rock salt
1 liter of water ( 4 cups) of water
250 ml / 1 cup whole milk
250 ml / 1 cup heavy cream
For the plating 100 ml whipped cream
4 tablespoon of finely chopped chives
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: