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Fusion Vichyssoise

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Ingredients
  Chicken 3 Pound (1 Large Fryer Or Young Hen)
  Water 6 Cup (96 tbs)
  Bovril 1 Teaspoon
  Chicken bouillon cube 1
  Celery strips 3 (With Leaves)
  Dried onion 1 Teaspoon (Green)
  Salt 1 Teaspoon
  Mei yen powder 1 Teaspoon (Spice Island Brand)
  Butter stick 1⁄2
  Leeks/Shallots 4 , finely sliced using white part only
  White onion 1 Large, finely sliced
  Potatoes 4 Medium, diced
  Freshly ground white pepper 1⁄4 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon (More If Needed)
  Thin cream 1 Cup (16 tbs) (Half And Half)
  Heavy cream 1 Cup (16 tbs)
  Chopped chives/1 tablespoon frozen chives, thawed on paper towels 1 Tablespoon
Directions

Prepare chicken broth 1 or 2 days before serving.
Cover chicken with water in a large saucepan.
Add Bovril, bouillon cube, celery strips, dried green onion, salt and Meiyen powder.
Simmer covered about 2 hours.
Allow broth to cool and then refrigerate overnight.
Remove congealed fat from top and measure 4 cups.
Melt butter in saucepan over medium heat.
Add leeks and onion.
Simmer gently on a low heat 10 to 15 minutes, stirring from time to time with a wooden spoon until nearly cooked and clear.
This is very important to produce the proper flavor of the Vichyssoise.
Add 4 cups of chicken broth, potatoes, salt, pepper, dried green onion and Tabasco.
Simmer for another 15 to 20 minutes.
Then pass through a very fine sieve or put into a blender.
If using a blender, you will need to divide broth mixture into two parts and add 1/2 cup of thin cream and 1/2 cup thick cream to each one.
Be sure broth is cold before adding cream.
Blend thoroughly and then taste to see if more salt is needed.
Pour into a bowl and refrigerate until ready to serve.
Chill soup cups and sprinkle with chives.
Serves 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
10

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