Vichyssoise in a Rice Cooker Recipe

Name: Vichyssoise in a Rice Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Potatoes; 1 large Sweet onion (normal one is ok, too); 400 ml Water; 4 tsp Consomme soup stock granules; 1 tbsp Butter; 1 Bay leaf; 400 ml Milk; 100 ml Heavy cream; 1 Salt and pepper; 1 Parsley; 1 Black pepper; 1 Croutons

Servings: persons

3 large Potatoes
1 large Sweet onion (normal one is ok, too)
400 ml Water
4 tsp Consomme soup stock granules
1 tbsp Butter
1 Bay leaf
400 ml Milk
100 ml Heavy cream
1 Salt and pepper
1 Parsley
1 Black pepper
1 Croutons

1
Peel the potatoes, cut in half, slice into 5 mm thick.
2
Thinly slice the onion.
3
Add all ingredients into a rice cooker, and press start.
4
Leave it until it has finished cooking.
5
Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste.
6
When cooled, they start to separate, so move to Step 4 quickly!
7
Pour the mixture into a container, which can be covered with a lid.
8
Pour milk and heavy cream, and mix well.
9
Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
10
If you can, serve in bowls chilled in the fridge as well.
11
Garnish with parsley, croutons, and black peppers, then it's done.
12
It's also pretty to decorate with the remaining heavy cream.
13
It's almost the same, but here is a recipe for Pumpkin potage.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large Potatoes, 1 large Sweet onion (normal one is ok, too), 400 ml Water, 4 tsp Consomme soup stock granules, and more.

Yes, Vichyssoise in a Rice Cooker falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vichyssoise in a Rice Cooker

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