Vichyssoise Recipe

• 4 medium Potatoes
• 1 medium Onion
• 10 grams Butter
• 400 ml Water
• 2 Soup stock cubes
• 400 ml Milk
• 50 ml Heavy cream
• 1 dash Salt
• 1 dash White pepper

1. Thinly slice the onion.
2. Slice potates thinly as well to shorten cooking time.
3. Soak them in water and drain.
4. Heat the butter in a pan to melt.
5. Cook the onion over the low heat until wilted.
6. Do not burn them.
7. Add potatoes, and stir to coat all the ingredients with oil.
8. Add water and soup stock cubes.
9. Cover with a lid and cook over the low heat until the potatoes are soft.
10. Cool the mixture down a bit, and blend it in a blender until smooth.
11. Pour the mixture back into the pan.
12. Add milk and heat not to let it boil.
13. Add heavy cream and season with salt and pepper.
14. Cool down in the refrigerator.
15. The thickness of the soup will depend on the size of onion and potato slices, as well as how long you keep it over the heat.
16. Add milk to your taste if necessary.
17. It looks good if you serve the soup in a chilled glass or coffee cup.
18. I sprinkled parsley on top.

potatoes, onion, butter, water, cubes, milk, cream, salt, white pepper

Taken from cookpad.com/us/recipes/158618-vichyssoise-recipe (may not work)