Vichyssoise, Melba Toast – Bruno Albouze

If you’re looking for a delicious and comforting appetizer, look no further than the Vichyssoise soup. This classic soup, whether served cold or hot, is a true crowd-pleaser. Created by the talented chef Louis Diat, the Vichyssoise combines simple ingredients and exquisite flavors to create a dish that is both elegant and satisfying. Join me in my kitchen as I show you how to recreate this iconic French soup with a twist inspired by Michelin starred Chef Frédéric Anton. Discover the secrets to achieving the perfect balance of flavors and textures in this timeless classic.

To get the full recipe go to https://brunoalbouze.com/vichyssoise-melba-toast/
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Among the greatest appetizers of the soups served cold or hot The Vicious was belongs to this category it was invented by louia headchef at the hotel re carton in 1917 working on new menu items he recalled his mother’s soup interestingly enough Julia Child’s absolute favorite soup was vious hi there Bruno Alo here

Welcome to my cooking channel and blog Bruno alo.com so what is the foundation of cooking by the way stock we are going to start making a flavorful chicken stock and I meant it that will definitely bring your vicious was to the next level so for the stock I like to

Make a large batch it doesn’t take longer than making a small one and you can store it in the freezer for a while in addition white chicken stock is the most used stock in a kitchen ideal to use when making soups sauces volutes most risoto stews pasta whole grains and

Vegetables so you’re going to need a bunch of vegetables here such as uh celery stalks onions garlic carrots turnips leaks and herbs for the leaks cut off the root and and remove the first outer leaves cut off and of the leak dark leaves and discard now you

Want to locate the intersection of the light green stem and dark leaves and make a cut as leaks grow in dirt you want them to be soaked in warm water multiple times I mean until water comes out clear then drain upward root Side Up chop light green stems first for the

Vicious was and save the trimmings for the chicken stock speaking of which let’s continue and start cooking uh the chicken stock so you’re going to need chicken backs Wings feet necks and crack them all cracking bones provide extra collagen and great body and nutrition to the stock white wine adds acidity it

Helps extract collagen in a connective tissue that addes to those bones I’m going to peel and cut potatoes into chunks and melt butter in a large saucepan as soon as the butter is melted I’m going to add the leaks sweat the leaks for 7 minutes without giving any

Color add gray salt potatoes and chicken stock put the lid on and cook on low heat for about 30 minutes then turn off the heat remove the lid and let it sit for 10 minutes you know in order to get the creamiest dreamiest soup around a high powered blender is your best bet

Transfer the soup to the container but you want to save some of the liquid just about 30% and see how the soup behaves if it needs more liquid you can always add more then I’m going to throw in there the two remaining ingredients sour cream or heavy cream and a drizzle of

Olive oil put the lid on but the center cap and place a folded kitchen towel on top you want to make sure that the steam can escape that looks amazing so far so good for a better mouth feel Blended soups should always be strained through a fine seed yet viu can be

Served hot or chilled personally I Like It Hot For the presentation though and as good restaurants do you need a garnish and we are going to make something pretty cool right after I’m done with the chicken stock so you don’t want to move things around otherwise you’re going to get the stock

Cloudy and that’s something you want to avoid can’t see you anymore where are you all right so we are done with the stock let’s continue and finish uh the Vish SWS so what I am making now is the Melba toast Melba toast is a dry crisp and thinly sliced toast you can use

Stall bread and a Food Slicer to make it or that way so basically if you don’t have a Food Slicer this is how you want to do it cut out disc uh out of your French sandwich bread also called pandami and turn those bread rounds into super thin toast brush bread with melted

Butter on both sides and sandwich uh between two pment papers and baking trays and toast in the oven transfer Melba toast over your counter top or uh cutting board and great over parano regano and some black truffle I know it is the most expensive Mushroom in the

World so you want to use it wisely and for special occasion great news though you can sub it for a light drizzle of black truffle infused oil hot or chilled enjoy this elegant and yet delightful vious soup wow to get the full recipe visit my blog Bruno alo.com if you liked the

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