{"id":4307,"date":"2015-03-23T09:00:16","date_gmt":"2015-03-23T08:00:16","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4307"},"modified":"2017-06-03T23:25:47","modified_gmt":"2017-06-03T21:25:47","slug":"vichyssoise","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/vichyssoise\/","title":{"rendered":"Recette de vichyssoise"},"content":{"rendered":"\n<p>Cette recette explique comment faire la <strong>vichyssoise<\/strong>. Elle est compos\u00e9e de poireaux, de pommes de terre, de la cr\u00e8me et, \u00e9ventuellement, du bouillon de volaille.<\/p>\n<h2>Voulez-vous savoir comment faire une vichyssoise ?<\/h2>\n<p>La pr\u00e9paration est assez simple. Il faut, n\u00e9anmoins, faire attention \u00e0 bien laver le poireau car il peut contenir beaucoup de terre. Voici la recette :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/vichyssoise1.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Comment faire une vichyssoise.\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/vichyssoise1.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/vichyssoise1-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/vichyssoise1-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/03\/vichyssoise1.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/vichyssoise\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de vichyssoise<\/h2>\n<span id=\"post-ratings-4307\" class=\"post-ratings\" data-nonce=\"cc47947a78\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4307_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(4307, 1, '1 Star');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4307_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(4307, 2, '2 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4307_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(4307, 3, '3 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4307_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(4307, 4, '4 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4307_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4307, 5, '5 Stars');\" onmouseout=\"ratings_off(4.7, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,67 \/ 5. Votes: 3<\/div><\/span><span id=\"post-ratings-4307-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H30M>1 h 30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-06-03\"><\/time> \n<span itemprop=\"description\" content=\"Comment faire une vichyssoise. Recette facile. Compos\u00e9e de poireaux, de pommes de terre, de la cr\u00e8me et, \u00e9ventuellement, du bouillon de volaille.  \" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">200 g blanc de poireau<\/li>\n<li itemprop=\"recipeIngredient\">400 g pomme de terre<\/li>\n<li itemprop=\"recipeIngredient\">30 g beurre<\/li>\n<li itemprop=\"recipeIngredient\">100 ml de cr\u00e8me de fra\u00eeche<\/li>\n<li itemprop=\"recipeIngredient\">1 citron<\/li>\n<li itemprop=\"recipeIngredient\">Ciboulette<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Peler les pommes de terre, les laver et les couper en cubes.<\/li>\n<li itemprop=\"recipeInstructions\">Couper le blanc des poireaux en deux ou trois parties . Diviser en deux chaque partie sur la longueur, puis les couper en fines lamelles (julienne).<\/li>\n<li itemprop=\"recipeInstructions\">Laver les poireaux \u00e0 l&rsquo;eau froide.<\/li>\n<li itemprop=\"recipeInstructions\">Faire fondre le beurre dans une casserole \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les cubes de pomme de terre, le poireau en julienne et faire revenir pendant environ 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Assaisonner avec une pinc\u00e9e de sel, de poivre et quelques gouttes de jus de citron.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir les l\u00e9gumes avec de l&rsquo;eau, environ 1 ou 2 doigts au-dessus et laisser cuire \u00e0 couvert pendant 30 minutes environ \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois les pommes de terre et les poireaux cuits, enlever un peu de bouillon et le r\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Passer les l\u00e9gumes au blender jusqu&rsquo;\u00e0 obtenir une soupe. Si elle est trop \u00e9paisse, ajouter un peu du bouillon de cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Tamiser la soupe avec une passoire fine en acier inoxydable.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer la cr\u00e8me fra\u00eeche. Bien m\u00e9langer.<\/li>\n<li itemprop=\"recipeInstructions\">Ajuster de sel et de poivre.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser reposer au moins 1 heure avant de servir.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat ! Servir la vichyssoise saupoudr\u00e9e de ciboulette hach\u00e9e et, \u00e9ventuellement, un soup\u00e7on de cr\u00e8me liquide ou une quenelle de cr\u00e8me fouett\u00e9e pour d\u00e9coration. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>On peut pr\u00e9parer la vichyssoise \u00e0 l&rsquo;avance et la conserver au r\u00e9frig\u00e9rateur jusqu&rsquo;au moment de servir.<\/li>\n<li>Choisissez des poireaux avec une belle partie blanche.<\/li>\n<li>Vous pouvez \u00e9galement saupoudrer d\u2019un peu d&rsquo;estragon frais.<\/li>\n<li>Au lieu de l&rsquo;eau, vous pouvez utiliser du bouillon de poulet pour faire cuire les l\u00e9gumes.<\/li>\n<li>On peut ajouter un oignon \u00e9minc\u00e9 finement.<\/li>\n<li>Ne jetez pas les parties vertes des poireaux, vous pouvez les utiliser pour une autre recette.<\/li>\n<li>Dans le blog, vous trouverez des recettes de soupes froides comme le <a title=\"Recette de gaspacho andalou\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2013\/07\/gaspacho-andalou.html\">gaspacho<\/a>, le <a title=\"Recette de salmorejo (soupe froide espagnole \u00e0 la tomate et au pain)\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/salmorejo.html\">salmorejo<\/a>\u00a0(une soupe froide \u00e0 la tomate et pain) ou la <a title=\"Recette de soupe froide de l\u00e9gumes d\u2019\u00e9t\u00e9\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/07\/soupe-froide-de-legumes-dete.html\">soupe froide de l\u00e9gumes d\u2019\u00e9t\u00e9<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire la vichyssoise<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment faire une vichyssoise. Recette facile. Compos\u00e9e de poireaux, de pommes de terre, de la cr\u00e8me et, \u00e9ventuellement, du bouillon de volaille.  <\/p>\n","protected":false},"author":1,"featured_media":5178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"vichyssoise","_yoast_wpseo_metadesc":"Comment faire une vichyssoise. Recette facile. Compos\u00e9e de poireaux, de pommes de terre, de la cr\u00e8me et, \u00e9ventuellement, du bouillon de volaille.","footnotes":""},"categories":[845,855,20],"tags":[343,902,7],"class_list":["post-4307","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-soupes-et-veloutes","category-recette","tag-gazpachos","tag-cuisine-francaise","tag-sopa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de vichyssoise<\/title>\n<meta name=\"description\" content=\"Comment faire une vichyssoise. Recette facile. 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