Vichyssoise (crema de puerro y patata)

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Vichyssoise (crema de puerro y patata). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vichyssoise (crema de puerro y patata) is one of the most well liked of current trending meals on earth. It's simple, it is fast, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Vichyssoise (crema de puerro y patata) is something that I've loved my whole life.

Many things affect the quality of taste from Vichyssoise (crema de puerro y patata), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vichyssoise (crema de puerro y patata) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vichyssoise (crema de puerro y patata) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Vichyssoise (crema de puerro y patata) using 10 ingredients and 4 steps. Here is how you cook that.

muy sencilla de hacer, con ingredientes que habitualmente tenemos en casa.

Ingredients and spices that need to be Make ready to make Vichyssoise (crema de puerro y patata):

1. 300 g. puerros, sólo la parte blanca, cortados en rodajas
2. 50 g. aceite de oliva
3. 50 g. mantequilla
4. 700 g. agua
5. 250 g. patatas, cortadas en trozos
6. 1 cucharadita sal
7. 1 pellizco pimienta blanca
8. 1 pellizco nuez moscada
9. 200 g. leche evaporada o 200 g. de nata para cocinar
10. para decorar: cebollino o perejil picado, picatostes, un chorrito de aceite de oliva, …

Steps to make to make Vichyssoise (crema de puerro y patata)

1. En el vaso, echamos los puerros troceados y trituramos durante 4 segundos, velocidad 5. Con ayuda de la espátula, bajamos los restos que hayan quedado en las paredes y en la tapa del vaso hacia las cuchillas.
   
   Añadimos el aceite, la mantequilla y programamos 12 minutos, temperatura varoma y velocidad 1.
2. Incorporamos 200 g. de agua y programamos 1 minuto, velocidad progresiva 5-7-10, para que el puerro quede totalmente triturado.
3. Añadimos la patata cortada en trozos, la sal, la pimienta y el resto del agua (500 g.). Programamos 20 minutos, temperatura 100º y velocidad 1.
   
   Esperamos unos minutos a que baje un poco la temperatura (hasta que esté a 80º) y programamos 1 minuto, a velocidad 7.
4. Echamos un pellizco de nuez moscada y la nata o leche evaporada. Programamos 8 minutos, temperatura 90º y velocidad 3.
   
   Servimos bien caliente y decoramos con un poco de perejil picado o de cebollino picado.

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So that is going to wrap it up with this exceptional food Recipe of Quick Vichyssoise (crema de puerro y patata). Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!