Vichyssoise
From 0488 Pdf Classic Recipes 8981001.
Source and licence
From 0488 Pdf Classic Recipes 8981001, printed page 32, digitised by the Internet Archive: https://archive.org/details/0488-pdf-classic-recipes-8981001
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
France. Associated with France by curated dish list: vichyssoise (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a tablespoon of natural yogurt
- 4 cherry tomatoes
Method
- 50g/1oz butter 900mlI/11/2pt chicken stock 300g/110z leeks (sliced) Salt and pepper 150g/50z onion (finely chopped) 4 tablespoons natural yogurt 300g/110z potatoes (peeled and diced) 1 tablespoon chopped fresh chives e Melt the butter in a large saucepan, add the leeks and onion and stir well.
- Cover the pan and sweat the vegetables over a low heat for 5 minutes until soft.
- e Add the potatoes and chicken stock and bring to the boil.
- Cover and simmer for about 30 minutes or until the potatoes are very soft.
- Season with salt and pepper.
- e Pour the soup into a blender and purée until smooth.
- Pour into a bowl and leave to cool, then cover and chill in the refrigerator overnight.
- e Stir well before serving.
- Ladle into chilled bowls and top with a tablespoon of natural yogurt and a sprinkling of chives.
- Serve chilled.
- Feta cheese tartlets 8 slices white bread 8 quail’s eggs (hard-boiled) 100g/40z butter (melted) 2 tablespoons olive oil 100g/40z feta cheese (cut into 1 tablespoon wine vinegar small cubes) 1 teaspoon wholegrain mustard 4 cherry tomatoes (cut into small Pinch of caster sugar wedges) Salt and pepper 8 black olives (pitted and halved) e Remove the crusts from the bread.
- Trim the bread into squares and flatten each slice with a rolling pin.
- Brush with melted butter then arrange in bun or muffin trays.
- Press a piece of aluminium foil into each slice to secure in place.
- Bake for 10 minutes, or until crisp and browned.
- e Mix together the feta cheese, tomatoes and olives.
- Shell the eggs and quarter them.
- Mix together the olive oil, vinegar, mustard and sugar.
- Season with salt and pepper.