Features of the preparation of a traditional French dish. TOP 3 Vichyssoise recipes. Video recipes for puree onion soup.
Vichisoise is a puree onion soup. Despite its French name, the dish was first prepared by the chef of one of the most famous restaurants in New York. Louis Dia has repeatedly said that he first tasted such a soup as a child. It happened completely by accident. The weather was hot outside, and then he decided to dilute the onion soup with cold milk. He liked the unusual combination of ingredients so much that over the years he improved the recipe and made a dish known all over the world out of it.
Features of the preparation of vichyssoise onion soup
Onion soup is a traditional French dish. It was originally considered a food for the poor, as it was prepared with only three ingredients. For this, fried onions, the remaining meat broth, and bread crusts were used.
There are many legends and myths about where and when this dish first appeared. One of the versions of the appearance of Vichyssoise says that the dish was invented by Louis XV. The French king was left alone in the hunting lodge and made soup from what he found in his pantry. It was butter, onions, and champagne.
Leeks and other sweet onions are used to make Vichyssoise soup. Even bitter onions will do for this. But in this case, it must be fried with added sugar.
As you know, onions in this case are the main ingredient. One of the main secrets of the dish is a properly cooked onion, namely its sautéing. Cut it into small thin pieces. During the preparation of Vichyssoise soup, the onions should be fried with potatoes. It needs to be cut into small pieces. For frying, two types of oil are used, namely butter and olive. In this case, a lot of oil is required. Thus, the onion is even more aromatic. For frying, it is better to take a cast iron pan.
Another secret of vichyssoise cooking is that it is initially necessary to sauté onions over high heat. Thus, it will begin to release water. Next, the fire is slightly reduced and continue to be sautéed for half an hour. In this case, the main thing is not to overdry the onion. It should turn out to be quite ruddy, but not overcooked.
Next, flour and sugar are added to the onion. After which everything is poured with broth. As for the broth for the soup, in this case, you can use both vegetable and meat. It is important to take into account the fact that the soup will turn out to be more aromatic and tasty with vegetable broth. With a vegetable dish, the dish will be leaner, without a pronounced taste. In order to give it a certain piquancy, you can add a little white wine or brandy.
You can also add some grated processed cheese or feta cheese to add extra flavor to the French Vichyssoise soup. In the last turn, cream is introduced into it, after which, using a blender, the soup is whipped until puree.
In terms of serving, vichyçoise can be served hot or cold. Most often it is served cold. Many culinary experts claim that the soup should be infused well, and only after that its real taste will be revealed.
It's important to know! The soup can be chilled quickly enough. To do this, place the pot in a sink with cold water and leave for about half an hour.
Serve Vichisoise with finely chopped fennel, breadcrumbs and fried shrimps in garlic sauce. You can also use fresh herbs and finely grated cheese for decoration.
After cooking, Vichyssoise soup is often additionally baked in the oven. To do this, it is poured into special clay pots. Sprinkle a lot of cheese on top and leave in the oven until it is completely melted. Thus, the soup is even more delicious and has an incredible aroma.
TOP 3 Vichyssoise recipes
There are many options for making onion soup. The dish has a fairly light creamy texture and incredible aroma. We present to your attention the TOP-3 recipes for Vichyssoise soup.
Classic French vichyssoise soup
To prepare the classic Vichyssoise soup, you need a minimum of ingredients. It is prepared quite simply, but it is better to cook it a few hours before serving. Firstly, this soup is best served cold, so it must cool completely. And secondly, during this time the vichyssoise will infuse well. Thus, the real taste of this dish will be revealed.
- Caloric content per 100 g - 95 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Chicken broth - 1 l
- Leeks - 500 g
- Potatoes - 300 g
- Bulb onions - 2 pcs.
- Carrots - 1 pc.
- Green onions - 50 g
- Butter - 50 g
- Cream - 200 ml
- Processed cheese - 2 pcs.
- Salt to taste
- Ground black pepper - to taste
- Bread - for croutons
- Garlic - 3 cloves
Step by step preparation of the classic vichyssoise:
- First you need to make chicken broth. In order to make it more aromatic and tasty, it is better to use meat on the bone. Chicken legs or wings are great. Rinse the meat well and fill it with cold water. You will need about 1.5 liters. Add salt and peppercorns. Peeled carrots and onions must also be added to the broth. Vegetables can not be cut, but cooked whole. Bring the broth to a boil, remove the resulting foam. Cook over medium heat for another 10-15 minutes. Then strain through cheesecloth.
- In the meantime, wash all three types of onion and chop finely. The pieces should be as small and thin as possible.
- Add butter to a deep saucepan. Leave on fire until the oil is completely melted. Next, add the chopped onion. Fry over low heat until the onion is soft and translucent. At the same time, it should not burn, otherwise the soup will have an unpleasant bitter aftertaste.
- Next, peel the potatoes and cut into small pieces. Fry with onions for a few minutes. After that, fill in everything with pre-cooked broth. Leave to simmer over low heat until boiling. Add salt and pepper. Then we cook for another 20 minutes.
- After the time has elapsed, fill the soup with cold cream and add the grated melted cheese. Leave it on fire for another 10 minutes. Then remove the soup from the stove and leave to cool completely. Then, using a blender, beat it until puree.
- In the meantime, you need to prepare croutons. To do this, cut the white bread into small pieces. Sprinkle them on top with olive oil. Rub the garlic on a fine grater and rub the croutons with it.
- Cover the baking sheet with parchment, lay out the croutons. We bake in the oven for about 10-15 minutes at 180 degrees.
- Pour the already cold Vichyssoise soup into plates, decorate with fragrant crispy breadcrumbs and fresh herbs on top and serve.
Vichyssoise soup with bacon
To prepare vichyssoise with bacon, you must first prepare the vegetable broth. Thanks to such a light base, the soup will turn out to be leaner, but no less tasty. Another feature of this dish is that it should be served hot. Before serving, the cream soup is garnished with strips of fried bacon.
Ingredients:
- Water - 2 l (for broth)
- Carrots - 2 pcs. (for broth)
- Bulb onions - 1 pc. (for broth)
- Celery stalk - 2 pcs. (for broth)
- Parsley stalk - to taste (for broth)
- Garlic - 4 cloves (for broth)
- Black peppercorns - 5 pcs. (for broth)
- Bay leaf - 2 pcs. (for broth)
- Salt to taste (for broth)
- Broth - 600 ml (for soup)
- Bulb onions - 2 pcs. (for soup)
- Leek - 1 pc. (for soup)
- Butter - 20 g (for soup)
- Potatoes - 400 g (for soup)
- Milk - 500 ml (for soup)
- Nutmeg (ground) - 1/4 tsp (for soup)
- Bay leaf - 1 pc. (for soup)
- Salt to taste (for soup)
- Ground black pepper - to taste (for soup)
- Bacon - 10 strips (for soup)
Step by step cooking vichyssoise with bacon:
- First you need to boil the vegetable broth. Vegetables should be washed well, peeled and cut into large pieces. You don't need to cut the garlic. Put all the vegetables in a deep saucepan. Fill with 2 liters of cold water. Add some salt and pepper. Cook the broth over medium heat. After boiling, add the bay leaf and reduce the heat a little. Cover the broth with a lid and cook for another 15-20 minutes. After it must be filtered through cheesecloth.
- Next, you need to rinse the leeks and onions well. Cut in small pieces. Add butter to a deep saucepan and pass the onion over low heat. Moreover, it must be constantly stirred with a wooden spoon. It should be soft and transparent. It is important not to overcook the onions.
- In the meantime, you need to peel and cut the potatoes into small pieces. Fry it for a few minutes with onions. After pouring in vegetable broth. Add bay leaves. Simmer over medium heat, bring to a boil and reduce heat slightly. Cook for another 25 minutes until the potatoes are tender. You can check the readiness of the potatoes with a fork or knife. It should be soft on the inside.
- Remove the bay leaf from the soup. Pour over milk, salt, add pepper and ground nutmeg. Cook for another 10 minutes. Bring to a boil and remove from heat.
- Using a blender, beat the soup until creamy.
- Next, you need to prepare the bacon. It is best to buy one that is already cut, since at home it is not always possible to cut it into thin slices. In a dry non-stick skillet, fry it on both sides until golden brown.
- Pour the soup in portions, garnish with bacon slices on top. Add fresh herbs and serve hot.
It's important to know! Bacon can be substituted with shrimp. To do this, grate the garlic on a fine grater. Then fry it for a few minutes in olive oil. Then add shrimps to the pan and fry until tender. Place them on top of the soup and sprinkle with finely chopped fresh fennel.
Vichyssoise onion soup with herring
Another Vichyssoise recipe, which combines ingredients that are not quite typical for a soup. Thanks to their addition, it has an unusual taste and is unlike other cream soups. To prepare it, you do not need to cook the broth in advance. You must first prepare slightly salted herring and croutons.
Ingredients:
- Leeks - 250 g
- Onions - 250 g
- Green onions - for decoration
- Potatoes - 250 g
- Butter - 20 g
- Lightly salted herring fillet - 300 g
- Salt to taste
- Ground black pepper - to taste
Step by step preparation of vichyssoise with herring:
- First you need to prepare the fish. You will need light-salted herring. It should be cut into fillets. Use tweezers to remove the seeds. Cut the fish into small pieces and transfer to a separate bowl.
- Rinse the onions well and cut into small pieces. They should be as thin as possible.
- Cut the white part of the leek into small rings. Put butter on the bottom of a deep saucepan and leave until it is completely melted. Next, add the onion to the saucepan. It must be passaged on low heat for 15-20 minutes. During this time, it should become soft, but not burnt. During frying, it must be stirred periodically with a wooden spoon.
- In the meantime, you need to rinse and peel the potatoes. Cut it into small pieces and add to the saucepan to the onion. Mix everything and leave on the stove for another 5 minutes.
- Then pour boiling water over everything. It will take about 1.5-2 liters of water. Season with salt, add pepper. Bring to a boil, then reduce the heat a little and cook for another 15-20 minutes, until the potatoes are tender.
- Meanwhile, rinse the green onions and chop finely.
- Beat the ready-made soup with a blender. In consistency, it should turn out like a thick puree.
- Pour the soup in portions, top with slices of lightly salted herring. Sprinkle with green onions on top.
It's important to know! This soup is best served with black bread with caraway seeds. It can also be used to make croutons. To do this, the bread must be cut into medium-sized pieces. Sprinkle a little with olive oil and bake in the oven for 10 minutes on both sides. Place pieces of herring on crispy croutons and serve with Vichyçoise puree.
