Homemade French cold soup Vichyiseoise
This dish is made from onions and potatoes, which are boiled in chicken broth. Then the soup is mashed and cooled. Ideal for lunch or dinner on a hot day.
Kitchen time 30 min.
- Leek 3 pieces
- Onion 1 piece
- Potatoes 5 items
- Butter 1 tbsp. the spoon
- Salt taste
- Ground black pepper taste
- Dried thyme ¹⁄₄ tsp
- Dried marjoram ¹⁄₂ tsp
- Bay leaf 1 piece
- Chicken bouillon 1 200 ml
- Fat cream 60 ml
- Green onions taste
- Leek and onions cut into rings, and peeled potatoes into thin circles.
Leek should be taken only the lower light part, leaves are not needed.
2 ․ Melt the butter in a saucepan over low heat. Put both types of onions and fry for 10 minutes under the lid, stirring occasionally.
3 ․ Add potatoes, salt, pepper, thyme, marjoram and lavrushka and mix. Cover and cook, stirring, for another 12-15 minutes.
Pour in the broth, add heat and bring to a boil. Reduce heat, cover the pan with a lid, and cook for about 30 minutes.
All potatoes should be soft. If 30 minutes is short, cook it as much as necessary.
Then mash the soup with a blender, before removing the bay leaf.
6 ․ Cool the soup completely. You can put in the refrigerator for a while.
7 ․ After that, add cream to the dish. Sprinkle with chopped green onions when serving.