Vichyssoise - pronuncia-se 'vichissuas' - é uma famosa sopa cremosa da culinária francesa, apesar de a igualmente famosa apresentadora de tv Julia Chid (filme Julie & Julia) ter escrito em seu livro Mastering the Art of French Cooking (Dominando a Arte da Culinária Francesa) - aparentemente ainda não traduzido para o português - que a sopa era uma "invenção americana". Normalmente, é servida fria, mas é costume também de se consumir quente.
Meu marido tem cozinhado bastante nos últimos dias - questão de sobrevivência, já que fiquei fora por uma semana! - e hoje, resolveu fazer essa deliciosa sopa no jantar. Perfeito para um friozinho de 10C!
Ele me passou a receita:
1 cebola pequena picadinha
1 colher de chá de alho amassado
Refogar em 1 colher de óleo ou manteiga por 5 minutos
4 batatas picadas (pode manter a casca, já que é rica em fibras)
2 alho-porrós picadinhos (usar só a parte branca)
Adicionar à refoga e cozinhar por uns 10 minutos
5 copos de caldo de legumes
Adicionar à panela e ferver por 20 minutos
Deixar esfriar um pouco (10 minutos) e bater no liquidificador ou mixer
1/2 copo de creme de leite (misturar o creme com o soro)
Adicionar lentamente o creme de leite à sopa juntamente com sal e pimenta-do-reino a gosto
Cozinhar por mais uns 5 minutos e servir com cebolinha picada e pão.
Eu fiquei encarregada de cortar o pão e bater a sopa no mixer. Depois, foi só sentar e esperar a tijelinha com o creme cheiroso e quentinho e o copo de vinho branco! :-)
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Vichyssoise (vish-ee-swahz) is a famous creamy soup of French cuisine, although the equally famous TV presenter Julia Chid (film Julie & Julia) had written in her book Mastering the Art of French Cooking, it is an "American invention". It's usually, served chilled, but it's also common to be served hot.
My husband has cooked quite a lot in the past few days - a matter of survival, because I was out for a week! - And today, he's decided to make this delicious soup for dinner. Perfect meal for a chilly evening (10C)!
He gave me the recipe:
1 small brown onion, chopped
1 teaspoon minced garlic
Sauté in 1 tablespoon oil or butter for 5 minutes
4 English potatoes chopped (you can keep the skin as it is rich in fiber)
2 leeks, finely chopped (use white part only)
Add to the sauté and cook for 10 minutes
My husband has cooked quite a lot in the past few days - a matter of survival, because I was out for a week! - And today, he's decided to make this delicious soup for dinner. Perfect meal for a chilly evening (10C)!
He gave me the recipe:
1 small brown onion, chopped
1 teaspoon minced garlic
Sauté in 1 tablespoon oil or butter for 5 minutes
4 English potatoes chopped (you can keep the skin as it is rich in fiber)
2 leeks, finely chopped (use white part only)
Add to the sauté and cook for 10 minutes
5 cups of vegetable stock
Add to the saucepan and simmer for 20 minutes
Leave to cool (10 minutes) and crash in a blender or mixer
Add to the saucepan and simmer for 20 minutes
Leave to cool (10 minutes) and crash in a blender or mixer
1/2 cup heavy cream
Add the cream to the soup in the saucepan, slowly, salt and pepper to taste
Cook for another 5 minutes and serve with chopped chives and bread.
I was in charge of slicing the bread and mixing the cream. Then just sat back and waited for the bowl of the hot and fragrant cream and a glass of white wine! :-)
Add the cream to the soup in the saucepan, slowly, salt and pepper to taste
Cook for another 5 minutes and serve with chopped chives and bread.
I was in charge of slicing the bread and mixing the cream. Then just sat back and waited for the bowl of the hot and fragrant cream and a glass of white wine! :-)
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