Cod vichyssoise with thermomix

(6 votes, average: 3.83 out of 5)

7 June, 2022

Cod vichyssoise with thermomix

Presenting a soup as a starter at lunch or dinner is perfect. And if it’s about perfection, a cod Vichyssoise with thermomix is the ideal dish to start a special evening. This recipe has cod

A Vichyssoise is an exquisite and delicate soup of French origin that little by little is captivating palates outside the borders of France due to its soft texture and its particular ingredients.

Although it seems difficult, do not worry, it is a very easy cream to prepare and also cheap.

Cod vichyssoise with thermomix

People

Cooking time:

40 minutes

Total Time

40 minutes

Kitchen

Spanish

Category:

1 thermomix dishes soups and creams with thermomix

Cod Vichyssoise ingredients with thermomix

200 grams of desalted and previously cooked cod
200 grams of potatoes cut into pieces with the cracking technique
300 grams of leek cut into pieces
50 grams of extra virgin olive oil
40 grams of butter
600 grams of water (you can substitute the water for chicken broth, divide what you use into 3 parts)
400 grams of milk (divided into 2 parts)
Salt and pepper to taste
Nutmeg

Preparation of cod Vichyssoise with thermomix

Start by chopping the leek in the Thermomix bowl, add them cut into small pieces, program.
5 seconds / Speed 5
With the help of the spatula, lower the leek remains that have been scattered on the walls of the Thermomix bowl so as not to waste anything, add the butter and extra virgin olive oil, cover very well and program.
10 minutes / Varoma temperature / Speed 2
Add the first 200 grams of water or chicken broth and program.
15 seconds / Progressive speed 5 – 10
Add the cod, the potatoes cut into pieces, 200 grams of milk, another 200 grams of water or chicken broth, salt and pepper to the preparation, program.
20 minutes / Temperature 100° / Speed 1
Grind this preparation, program.
1 minute / Speed 7
Finally, add the rest of the water or chicken broth and milk, program.
7 minutes / Temperature 100° / Speed 3
To have a smooth and light cream, pass the preparation through a strainer. This recipe can be eaten hot, warm or if you prefer, let it cool for a couple of hours.