Crema Vichyssoise

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Crema Vichyssoise. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Crema Vichyssoise is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Crema Vichyssoise is something that I've loved my whole life.

Many things affect the quality of taste from Crema Vichyssoise, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema Vichyssoise delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema Vichyssoise is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema Vichyssoise estimated approx 30 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Crema Vichyssoise using 8 ingredients and 13 steps. Here is how you can achieve that.

La Vichyssoise es una deliciosa receta, atribuida a la cocina francesa, que consiste en una crema con puerro, cebolla, patata, leche y nata. Se sirve fría y ha de hacerse en un plato hondo o tazón.
La Vichyssoise es un plato conocido mundialmente, y a pesar de que muchos son los que aseguran ser los creadores de este clásico (franceses, españoles y estadounidenses) , lo cierto es que sus orígenes no están del todo claros.
La siguiente receta fue elaborado para la clase de cocina europea
#cocinaeuropea1

Ingredients and spices that need to be Get to make Crema Vichyssoise:

1. 45 gr mantequilla
2. 150 gr papas
3. 100 gr poro
4. 50 ml vino blanco
5. 350 ml fondo de pollo
6. Para el crutón
7. 1 pza baguette
8. 25 gr mantequilla

Steps to make to make Crema Vichyssoise

1. Pesar y alistar todos los ingredientes
2. Cortar el poro en rodajas pequeñas y reservar
3. Pelar la papa, cortar en cubos pequeños y reservar
4. Picar los tallos de cebolla en brunoise y reservar
5. En una sartén derretir mantequilla a fuego bajo. Una vez que esté derretida agregar el poro y sofreír por 5 minutos
6. Una vez transcurrido el tiempo, agregar el vino blanco para deglasar. Dejar que el vino blanco se evapore,
7. Una vez que el vino blanco se evapore, agregar las papas picadas previamente
8. Agregar el fondo de pollo para cocer las papas
9. Una vez que las papas estén cocidas poner toda la mezcla en un vaso de licuadora y moler hasta obtener una mezcla homogénea.
10. Regresar en una sartén a fuego. Temperar la crema y agregar al sartén
11. Dejar calentar y rectificar sazón. Poner a enfriar el sartén en un recipiente con hielos.
12. Para el crutón derretir la mantequilla en un sartén y colocar el pan cortado en rectángulo hasta dorar y reservar.
13. Servir en plato hondo. Espolvorear la cebolla picada y colocar el crutón.

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So that is going to wrap it up with this exceptional food Recipe of Ultimate Crema Vichyssoise. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!