Vichyssoise with Organic Rice-Based Cuisine2013-08-13
- Yield : 4
- Servings : 4
- Prep Time : 0m
- Cook Time : 40m
- Ready In : 0m
For August we’ve chosen a classic chilled soup, Vichyssoise. This time we’ll be making it with our Organic Rice-Based Cuisine. This soup is a variation on an internationally famous French recipe. It’s a cold soup whose main ingredients are: leek, onion, potatoes, milk and cream. You serve it well chilled and it’s highly recommended to beat the heat. A super-cool recipe for the month of August. In fact, its nationality has been argued over for a long time, as some attribute its discovery to Louis Diat, a French chef at New York’s Ritz – Carlton during the First World War.
“When I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how my older brother and I used to cool it off by pouring in cold milk.”
The soup was originally called crème vichyssoise glacée but later its name was changed. To give it a more familiar-sounding name, the chef Diat took the town of Vichy, not far from his birthplace, Montmarault.
But there are two sides to every story, and the chef Jules Gouffe is also considered to have invented it, as he published a recipe for a (hot) leek and potato soup in Royal Cookery in 1869.
Now we’re going to make it ourselves, personalising it with our cuisine cream.
- 3 leeks
- 1 finely-chopped large onion
- 1 tablespoonful of butter
- 2 large potatoes
- 2 glasses of Amandín Vegetable Stock
- 2 glasses of milk
- 250ml Amandín Rice-based Cuisine
- Salt and pepper
First melt the butter and then add the onion.
Cut the leeks into small pieces and add them to the onion to brown.
Peel and slice the potatoes finely and add them to the onion and the leeks when they are slightly browned.
Add the Amandín Vegetable Stock and leave to cook for about 40 minutes.
Let it cool and run through the blender to make an even cream. Add the milk and the rice cream. Blend once more and leave to cool.
It’s a good idea to make it the day before and serve it well chilled.
Serve it in individual bowls or soup dishes, and this is when you add the salt, pepper and a dash of rice-based cuisine to suit everybody’s taste..
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