Vichyssoise (crema de puerros)

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Vichyssoise (crema de puerros). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vichyssoise (crema de puerros) is one of the most well liked of current trending meals in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They're nice and they look fantastic. Vichyssoise (crema de puerros) is something which I've loved my whole life.

Many things affect the quality of taste from Vichyssoise (crema de puerros), 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 puerros) 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 puerros) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vichyssoise (crema de puerros) estimated approx 40 min.

To get started with this particular recipe, we must first prepare a few components. You can have Vichyssoise (crema de puerros) using 8 ingredients and 8 steps. Here is how you can achieve it.

Hoy vengo con una receta que se puede comer tanto en frío como en caliente. Os traigo la receta de la Vichyssoise (o crema de puerros).

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

1. 1 Cucharada mantequilla
2. 2 Cucharadas aceite de oliva
3. 1 Cebolleta o cebolla
4. 6 Puerros
5. 2 Patatas medianas
6. Pizca sal
7. 1 litro agua o caldo
8. 150 ml nata líquida

Instructions to make to make Vichyssoise (crema de puerros)

1. En una cazuela añadimos una cucharada de mantequilla y un chorrito de aceite, lo ponemos a fuego medio y dejamos que se derrita la mantequilla.
2. Mientras tanto, cogemos media cebolla o cebolleta mediana y la troceamos en trozos medianos. Después la añadimos a la cazuela, añadimos pizca de sal y dejamos que se rehogue a fuego medio.
3. Mientras la cebolleta se va pochando, vamos a limpiar y a trocear los puerros, para esta receta solo necesitamos la parte blanca del puerro, así que cortamos los extremos del puerro, le quitamos la primera capa y en el extremo donde estaban las hojas verdes hacemos unos cortes en forma de cruz y los limpiamos bajo el chorro del agua.
4. Una vez que tenemos los puerros limpios, los troceamos en trozos medianos y los añadimos a la cazuela junto con la cebolleta. Dejamos que se vaya rehogando a fuego medio.
5. Mientras, pelamos y chascamos un par de patatas en trozos medianos. Las incorporamos a la cazuela y rehogamos conjuntamente durante unos 5 minutos.
6. Ahora, cubrimos con agua (o con caldo) ponemos la tapa a la cazuela y dejamos cocinando a fuego medio-bajo durante unos 20 minutos o hasta que veas que las patatas ya están blandas.
7. Pasado ese tiempo, procedemos a triturar procurando que no nos queden grumos.
8. Una vez triturado, añadimos un chorrito de nata, y mezclamos bien. Cocinamos 5 minutos más y ya estaría lista esta deliciosa crema de puerros.

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So that is going to wrap it up for this special food Simple Way to Make Award-winning Vichyssoise (crema de puerros). Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!