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We hope you got benefit from reading it, now let’s go back to vichyssoise in a rice cooker recipe. To make vichyssoise in a rice cooker you need 12 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Vichyssoise in a Rice Cooker:
- Provide 3 large ☆Potatoes
- You need 1 large ☆Sweet onion (normal one is ok, too)
- Take 400 ml ☆Water
- Prepare 4 tsp ☆Consomme soup stock granules
- You need 1 tbsp ☆Butter
- You need 1 ☆Bay leaf
- Provide 400 ml Milk
- Prepare 100 ml Heavy cream
- Take 1 Salt and pepper
- You need 1 Parsley
- Provide 1 Black pepper
- Provide 1 Croutons
Steps to make Vichyssoise in a Rice Cooker:
- Peel the potatoes, cut in half, slice into 5 mm thick. Thinly slice the onion.
- Add all ☆ ingredients into a rice cooker, and press start. Leave it until it has finished cooking.
- Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste. When cooled, they start to separate, so move to Step 4 quickly!
- Pour the mixture into a container, which can be covered with a lid. Pour milk and heavy cream, and mix well. Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
- If you can, serve in bowls chilled in the fridge as well. Garnish with parsley, croutons, and black peppers, then it's done.
- It's also pretty to decorate with the remaining heavy cream.
- It's almost the same, but here is a recipe for Pumpkin potage. - - https://cookpad.com/us/recipes/155789-rice-cooker-kabocha-potage
Beyond the basic concept, almost any novel addition is fair game. Potatoes require a seemingly exorbitant amount of salt. The most reliable tale concerning the origin of Vichyssoise indicates the French Chef Louis Diat as the creator of this soup. During the same interview, Diat also told that his recipe derived by a traditional French. Vichyssoise is a thick soup made from pureed leeks, onions and potatoes with cream and chicken stock.
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