VICHYSSOISE WITH FOUR TYPES OF ONIONS.

 By the way,the history of this dish almost a detective.He was coined in new York city by the chef of "Ritz-Carlton",a Frenchman.The chef took a classic Parisian soup of leek, which is eaten hot,turned it into a mash and applied ice,providing the name,referring to the famous French resort.
Pleasant taste you!

Composition:
White onion – 1 PC.
Red onion – 1 PC.
Leeks – 100 grams.
Potatoes – 2 PCs.
Cream 10% - 100 gr.
Green onions – for decoration.
Salt, black pepper – to taste.

Method of preparation:
1. Red and white peel the onion, cut into half rings. Heat the butter, lightly fry the onions.



2. Leeks cut into rings, to send to the rest of the onions, continue to fry until lightly Golden.



3. Peel the potatoes, add in small amount of boiling water, bring to a boil, then add the onion. Season with salt and pepper. Cook on low heat for 30 minutes.



4. Remove the pan from the heat, drain all the liquid in which the soup was cooked, beat with a blender, gradually adding the cold cream. Whisk until smooth to make the soup was not too thick. Serve cold with chopped green onions.