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Vichyssoise with Provencal Bread

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Vichyssoise with Provencal Bread

The perfect vichyssoise with provencal bread recipe with a picture and simple step-by-step instructions.

  • 3 Onions
  • 1 Potato
  • 3 Leek
  • 0,25 liter Milk
  • 0,25 liter Vegetable stock
  • 2 tbsp Butter
  • 2 Bay leaves
  • Freshly chopped chives
  • Spring onions fresh, cut
  • Salt
  • Pepper
  • 5 Fresh scallops
  • 0,25 kilogram Flour
  • 0,25 kilogram Flour (double handle)
  • 15 g Germ
  • 30 ml Lukewarm water
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 10 tbsp Olive oil
  1. 2 Chop the onions, the potatoes and the leek (use only the white of the leek) and sauté in butter until translucent. Cut into 1 onion twice, place the bay leaves in it and then place the spiked onion on top of the chopped vegetables. Pour the whole thing with milk and stock and simmer for about 30 minutes.
  2. Then puree the mixture very finely in the mixer and, if necessary, dilute with a little milk. Season everything with salt and a lot of pepper and then chill.
  3. Fry the scallops in olive oil (they should still be nice and translucent inside). Then place the still hot mussels on the cold soup and garnish.
  4. For the bread, dissolve the yeast and sugar in half of the water and then knead well with the remaining ingredients and half of the oil. Let the dough rise for at least an hour. Then knead again, let rise a little, brush with the remaining oil and bake in a preheated oven at 250 degrees for 5 minutes and at 220 degrees for 15 minutes.
Dinner
European
vichyssoise with provencal bread

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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