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March 2019

Soup Recipes

Basic Recipes

Duck Stock Master Chefs

Duck Stock Master Chefs Recipe
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Vichyssoise Creme Glacee' Recipe

Vichyssoise Creme Glacee' recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vichyssoise Creme Glacee' recipe  PDF


4 Leeks, washed and amp coarsely cho
ped 1 Onion, chopped
1 tb Unsalted butter
2 lg Russet potatoes, peeled and amp di
ed, held in ice water 2 ts Salt
2 c Milk
2 c Half and amp half
1 c Heavy cream
White pepper to taste Fresh chives, thinly sliced In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mi ture, covered, for 30 40 minutes, or until the potatoes are soft. Add milk and h and amp h and bring the mi ture just to a boil, stirring. In a food processor, puree the mi ture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz Carlton and a Gourmet contributor. He invented vichyssoise.

Vichyssoise Creme Glacee' recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
575 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Vichyssoise Creme Glacee' recipe  PDF   Soup recipes RSS   New

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Chilly Tomato Bisque Soup

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Peppy Panini
Peppy Panini Recipe


1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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