Vichyssoise soup with parsley cold

Category: First meal
Kitchen: french
Vichyssoise soup with parsley cold

Ingredients

Water 750 ml.
Leek 2 pcs.
Potatoes 2 pcs.
Parsley 50g.
Bay leaf 2 pcs.
Cream 120 ml.
Salt pepper taste

Cooking method

  • The classic creamy potato and onion soup cold and with the addition of parsley is perfect for lunch on a hot day.
  • Bring water to a boil, season with salt, add onions (white part only), potatoes (finely chopped), bay leaf, half parsley. Bring to a boil, reduce heat and cook until vegetables are tender - about 30 minutes.
  • Get the bay leaf. Beat with a blender until smooth, cool.
  • Add the cream, the remaining parsley, beat again.
  • Serve with garlic buns
  • What to say!! A child who waabsheeeee eats nothing from complementary foods ate without cream with great pleasure. With such joy, I bought an onion. Tomorrow I will cook more. I hope this was not a one-time promotion !! And with cream in general it is not! Highly recommend!!!


Masya
I cooked soup for garlic buns. turned out the same airy as in the photo.
All such soups-puree for an amateur. You sing once, but often you won't. My baby really liked it, ate it with pleasure and would probably eat it every day.
Omela
Quote: Masya

My baby really liked it, ate it with pleasure and would probably eat it every day.
Masya , so this is the most important thing !!!!! And so this is more a summer option! In the heat - the very thing !!!

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