Rachael Ray Cookware Sets - How to Make the Delicious Country Pea Soup and Vichyssoise
When it comes to cooking lusciously nutritious meals, no wonder why people would go for the cookware brand that has been globally recognized by culinary experts and chefs alike as having the best features that a good cookware must have.
Country Pea Soup Ingredients: 1lb split green or yellow peas 450g 8cups boiling water 2l 4cups tomato juice ham bone, with a little meat (left over from cooked ham) 1litter 1 and a half cups diced potato 375ml 1cup diced celery 250ml 1cup diced onion 250ml 1cup diced carrot 250ml 1 small bay leaf 1 small One-fourth teaspoon pepper 1ml Procedure: First, you need to wash the peas.
Then, you put them in a large kettle.
Following that, you add up the water and the tomato juice.
Next, you have to bring it to a boil, and then turn down the heat.
Then you cover it tightly and simmer it for about 45 minutes until the peas become so soft.
Finally, you add the ham bone and all the remaining ingredients.
Cover it again and simmer it until the vegetables become all tender.
Do this for about 45 minutes.
Afterward, you lift out the ham bone.
Then, remove any pieces of the meat from the bone, and then return it to the soup.
Next to that, you discard the bone.
And finally, you taste it and adjust the seasoning.
Remember that the amount of salt entirely depends upon the saltiness of the ham.
Serve this while it is still hot.
Vichyssoise Ingredients (this is a blender recipe) 6 cups chicken stock 1.
5l 4 medium potatoes peeled and sliced thin 1 medium onion, peeled and sliced thin (optional) 3 leeks, sliced thin (white part only) 1 cup heavy cream salt and white pepper Milk (optional) Chopped chives 250ml Procedure: At the outset, you heat the chicken stock to a boiling point.
And then you add up the potatoes, the onions, and the leeks.
Next to that, you cover it and cook it gently until the vegetables become very tender.
You do this for about forty-five minutes.
Then have it whirled in a blender a little at a time until the mixture becomes very smooth.
Following that, you stir in the cream.
Finally, you taste and then add some salt and pepper if it is needed (ad more salt slightly since the salt loses some of its flavor upon chilling).
Afterward, you need to chill very well.
Next, you thin out the soup with a little milk if it is too thick to your taste.
Then have it ladled into a chilled soup cups.
Finally, sprinkle each serving with chives.
Country Pea Soup Ingredients: 1lb split green or yellow peas 450g 8cups boiling water 2l 4cups tomato juice ham bone, with a little meat (left over from cooked ham) 1litter 1 and a half cups diced potato 375ml 1cup diced celery 250ml 1cup diced onion 250ml 1cup diced carrot 250ml 1 small bay leaf 1 small One-fourth teaspoon pepper 1ml Procedure: First, you need to wash the peas.
Then, you put them in a large kettle.
Following that, you add up the water and the tomato juice.
Next, you have to bring it to a boil, and then turn down the heat.
Then you cover it tightly and simmer it for about 45 minutes until the peas become so soft.
Finally, you add the ham bone and all the remaining ingredients.
Cover it again and simmer it until the vegetables become all tender.
Do this for about 45 minutes.
Afterward, you lift out the ham bone.
Then, remove any pieces of the meat from the bone, and then return it to the soup.
Next to that, you discard the bone.
And finally, you taste it and adjust the seasoning.
Remember that the amount of salt entirely depends upon the saltiness of the ham.
Serve this while it is still hot.
Vichyssoise Ingredients (this is a blender recipe) 6 cups chicken stock 1.
5l 4 medium potatoes peeled and sliced thin 1 medium onion, peeled and sliced thin (optional) 3 leeks, sliced thin (white part only) 1 cup heavy cream salt and white pepper Milk (optional) Chopped chives 250ml Procedure: At the outset, you heat the chicken stock to a boiling point.
And then you add up the potatoes, the onions, and the leeks.
Next to that, you cover it and cook it gently until the vegetables become very tender.
You do this for about forty-five minutes.
Then have it whirled in a blender a little at a time until the mixture becomes very smooth.
Following that, you stir in the cream.
Finally, you taste and then add some salt and pepper if it is needed (ad more salt slightly since the salt loses some of its flavor upon chilling).
Afterward, you need to chill very well.
Next, you thin out the soup with a little milk if it is too thick to your taste.
Then have it ladled into a chilled soup cups.
Finally, sprinkle each serving with chives.
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