Cold vichyssoise parsley
Ingredients
Features
Description
Classic creamy potato and onion soup served cold and with the addition of parsley becomes a delightful, green and summer, it is ideal for lunch on a hot day.
1. Boil 750 ml of water, add salt and add the onions, potatoes, bay leaf, half the parsley. Bring to a boil, reduce heat and simmer until vegetables are almost seethe — about 30 minutes
2. Take the bay leaf and pour into a liquidiser or blender. Beat until smooth, then leave to cool. Add the remaining parsley and cream and whisk again (you will need to do it in portions). Cool, then season to taste. Serve with cream or sour cream and sprinkle with fresh parsley. Serve with radish, watercress salad and hot garlic bread.
The taste of this soup deeper than usual vichyssoise, so serve him wine with a nutty taste tjazhelovatym.
Translated by site: wday.ru
