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Vichyssoise in a Rice Cooker
Vichyssoise in a Rice Cooker

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We hope you got benefit from reading it, now let’s go back to vichyssoise in a rice cooker recipe. You can have vichyssoise in a rice cooker using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Vichyssoise in a Rice Cooker:
  1. Prepare 3 large ☆Potatoes
  2. Take 1 large ☆Sweet onion (normal one is ok, too)
  3. You need 400 ml ☆Water
  4. Get 4 tsp ☆Consomme soup stock granules
  5. You need 1 tbsp ☆Butter
  6. Get 1 ☆Bay leaf
  7. Get 400 ml Milk
  8. Use 100 ml Heavy cream
  9. Provide 1 Salt and pepper
  10. Provide 1 Parsley
  11. You need 1 Black pepper
  12. Provide 1 Croutons
Instructions to make Vichyssoise in a Rice Cooker:
  1. Peel the potatoes, cut in half, slice into 5 mm thick. Thinly slice the onion.
  2. Add all ☆ ingredients into a rice cooker, and press start. Leave it until it has finished cooking.
  3. Remove only the bay leaf from the rice in Step 2, and put the mixture in a blender to make a paste. When cooled, they start to separate, so move to Step 4 quickly!
  4. Pour the mixture into a container, which can be covered with a lid. Pour milk and heavy cream, and mix well. Sprinkle salt and pepper to taste, and chill in the fridge for at least 3 hours.
  5. If you can, serve in bowls chilled in the fridge as well. Garnish with parsley, croutons, and black peppers, then it's done.
  6. It's also pretty to decorate with the remaining heavy cream.
  7. It's almost the same, but here is a recipe for Pumpkin potage. - - https://cookpad.com/us/recipes/155789-rice-cooker-kabocha-potage

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