Greenpeace's Viscissoise
Italian
Appetizers
[1] By stir-frying onions and poirot green onions well, the sweetness of the vegetables will be released. Vegetables can be covered and steamed.
[3] Add vegetable soup if it is difficult to rotate the blender. If the mixer is spinning, you don't need to add it.
[4] Please make a scrub to improve the taste.
[3] Add vegetable soup if it is difficult to rotate the blender. If the mixer is spinning, you don't need to add it.
[4] Please make a scrub to improve the taste.
Cooking time: 50 minutes
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How to make it
1
Melt the butter in a pot and add A before it melts. Fry over low heat and when it's softened, add the potatoes. After 1 minute, add the green peas and stir well over low to medium heat.
2
Add water to [1] to cook well, then add the bouillon after 15 minutes and heat over medium heat. After 5 minutes, add the green peas pod broad and bouillon cubes.
3
Turn off the heat in [2], cool a little, then place in a blender. If the blender is difficult to rotate, add some vegetable soup little by little (about 50-80cc). Finally add milk.
4
Bind [3]. Transfer the scrubbed items to a bowl.
5
Add fresh cream and mix with ice water in a bowl of [4].
6
Add salt to [5] to adjust the flavor. Serve on a plate and add some seaweed to finish off.
Materials 4 people
-
- Green Peace Raw
- 200g
-
- Peel the potatoes
- 95g
-
- butter
- 20g
-
- water
- 20cc
-
- Bouillon soup
- 200cc
-
- Bouillon Cube
- 1/2 pieces
-
- Fresh cream
- 80cc
-
- milk
- 100cc
-
- Vegetable soup
- 100cc
-
- salt
- One Pick
-
- assatsuki , minced
- Appropriate amount
-
[A]
- Thinly sliced onion
- 60g
-
- Thinly sliced poirot green onions
- 45g
