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We hope you got insight from reading it, now let’s go back to vichyssoise (cream of leek and potatoes soup) recipe. To cook vichyssoise (cream of leek and potatoes soup) you need 7 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Vichyssoise (cream of leek and potatoes soup):
- Get 300 grams Leek (only the white part)
- Get 50 grams butter
- You need 10 ml olive oil
- Provide 1 small onion
- Take 1 medium potato
- Take 100 ml heavy cream
- Use 200 ml chicken stock
Steps to make Vichyssoise (cream of leek and potatoes soup):
- În a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender.
- Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor.
- Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you are likely to use was stored correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say just how long you may keep the food and whether it needs to go in the fridge.
This kind of food often has special packaging to help keep it fresh for longer. But it will go off quickly once you’ve opened it. By way of example, you might see’eat in two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, be certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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