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Before you jump to Vichyssoise in a Rice Cooker recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
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We hope you got insight from reading it, now let’s go back to vichyssoise in a rice cooker recipe. You can cook vichyssoise in a rice cooker using 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Vichyssoise in a Rice Cooker:
- You need 3 large of ☆Potatoes.
- Take 1 large of ☆Sweet onion (normal one is ok, too).
- Use 400 ml of ☆Water.
- Prepare 4 tsp of ☆Consomme soup stock granules.
- You need 1 tbsp of ☆Butter.
- Provide 1 of ☆Bay leaf.
- Provide 400 ml of Milk.
- Get 100 ml of Heavy cream.
- Use 1 of Salt and pepper.
- Provide 1 of Parsley.
- Get 1 of Black pepper.
- Get 1 of Croutons.
Instructions 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.
Place potatoes, leeks, stock, olive oil, salt and pepper into the slow cooker insert. Although you can concoct a hundred variations on a basic Vichyssoise (five of them below), it isn't Vichyssoise unless it is a cold, pureed soup that contains potatoes and leeks or onions in the starring role. 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.
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