Vichyssoise o crema de puerros

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Vichyssoise o crema de puerros. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Vichyssoise o crema de puerros is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vichyssoise o crema de puerros is something which I have loved my entire life.

Many things affect the quality of taste from Vichyssoise o 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 o 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 o 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 o crema de puerros estimated approx 30 min + nevera.

To get started with this recipe, we have to first prepare a few components. You can have Vichyssoise o crema de puerros using 6 ingredients and 5 steps. Here is how you can achieve it.

Una de las cremas más deliciosas y suaves que existe es la Vichyssoise, una crema de puerros que tradicionalmente se toma fría pero que en mi caso nos gusta como cualquier otra crema, bien calentita.

Lo tradicional es usar caldo de pollo pero podéis usar también caldo de verduras. Y si ya estáis en la operación biquini, podéis sustituir la nata por leche evaporada o incluso por leche. Es más, la mantequilla también puede sustituirse por aceite de oliva...aunque no estará tan rica.

Ingredients and spices that need to be Prepare to make Vichyssoise o crema de puerros:

1. 4 puerros
2. 4 patatas
3. 50 grs. mantequilla
4. 800 ml. caldo de pollo
5. 200 ml. nata líquida para cocinar
6. Sal

Steps to make to make Vichyssoise o crema de puerros

1. Lo primero será limpiar bien los puerros. Para ellos les hacemos un corte en cruz en la parte verde y lo pasamos por debajo del agua para limpiarlo bien. Quitamos una capa exterior y cortamos en aros.
2. Yo suelo prepararlo en olla rápida, de esa forma la tengo lista en muy poco tiempo.
   En la olla pongo la mantequilla y pongo los puerros hasta que estén blanditos pero sin tomar color.
3. Añado las patatas troceadas a la olla. Incorporo el caldo y pongo una pizca de sal.
   
   Cierros la olla y espero 5 minutos cuando suban los dos anillos. También podéis cocinarla en olla normal durante aproximadamente 30 minutos.
4. Pasado ese tiempo debemos conseguir pasar muy bien la crema. Para conseguirlo lo mejor es pasarla por la Thermomix. Durante 1 minuto a velocidad 5-7-9. Será el momento de añadir la nata líquida y rectificar de sal.
5. Si no tenemos, podemos usar una batidora normal y después pasarla por un colador, de esta forma nos quedará también muy fina. Si os gusta podéis añadirle unos picatostes y servir caliente.
   Sino, lo lleváis al frigorífico hasta que esté bien fría. Como os digo de las dos maneras estará buenísima.
   
   ¿Os animáis a probar?

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So that is going to wrap this up with this special food Easiest Way to Prepare Perfect Vichyssoise o crema de puerros. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!