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Vichyssoise | Kukipapa Cooking Channel's Recipe Transcription

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Ingredients

  • Onions (small) : 1 piece
  • 長ねぎ : 適量
  • じゃがいも : 400~500g
  • バター : 45g
  • 塩 : 2g
  • 水 : 500ml
  • 鶏ガラスープの素 : 3g
  • ローリエ : 1/2枚
  • 牛乳 : 80~100g
  • (A)塩 : ひとつまみ
  • (A)赤ワインビネガー : 2~3滴
  • (A)ナツメグ : 少々

Time required

50minutes

Procedure

  1. 1) Cut onions and green onions 00:08

    Remove the onion core and sprouts and slice against the fibers.
    Cut the green onions in half vertically and slice them into thin slices.

  2. 2) Cut potatoes 00:49

    Peel the potatoes, wash them with water and slice them into 3mm wide slices.
    Expose the potatoes to water and remove the starch on the surface.

  3. 3) Fry the onions and green onions 01:31

    Put butter, onions, green onions and salt in a pan and fry for about 2 minutes.
    Reduce heat, cover and heat for 5 minutes with occasional mixing.

  4. 4) じゃがいもを加える 02:19

    水気を切ったじゃがいもを加え、油を馴染ませながら混ぜる。

  5. 5) 具材を煮込む 02:32

    水、鶏ガラスープの素、ローリエを加え、中火で沸騰させる。
    アクを取って弱火にし、6分加熱をしてローリエを取り除く。
    時折混ぜながら更に14分加熱し、ブレンダーで撹拌する。

  6. 6) 仕上げる 03:48

    火から下ろして冷やし、ボウルに200g程を入れて牛乳と混ぜる。
    ボウルに(A)を加えて混ぜ合わせ、器に盛ったら完成。

Point

・ When using large onions, use half or two-thirds.
・ Use 1/3 of the onion for long onions.
・ When frying onions and green onions, be careful not to burn them.
・ Be careful not to take oil when taking lye.
・ White pepper may be used instead of nutmeg.
・ It is also recommended to add green Tabasco or olive oil.

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