Vichyssoise in a Rice Cooker

Vichyssoise in a Rice Cooker

No need for stir-frying! No need for straining! But it's delicious.

Ingredients: About 6 servings

3 large
☆Sweet onion (normal one is ok, too)
1 large
400 ml
☆Consomme soup stock granules
4 teaspoons (2 cubs worh)
1 tablespoon
☆Bay leaf
400 ml
Heavy cream
100 ml
Salt and pepper
to taste
to your liking
Black pepper
to your liking
Croutons (Recipe ID: 827798)
to your liking


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. (Recipe ID: 1564964)

Story Behind this Recipe

Vichyssoise is my husband's favourite. I got a hint from "Shunnosuke's" German Potato recipe (Recipe ID: 631649), which I've cooked so many times, and made vichyssoise in a rice cooker.