Sweat Onions & Shallots for Vichyssoise Soup

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Vichyssoise, which is a cold potato soup. What we're going for here is we're going to take our butter, drop it right into the bottom of our pan, and what we're looking for here is a nice gentle heat. We don't want to brown the butter, and we certainly don't want to brown the potatoes or the onions that are going in there. When I get this butter started melting, what I'm going to do is cover the pan, and put everything else in there. What we're going to do is sweat everything here. We're going to put in the shallots and the onion, and we're going to have those sweat in there for about eight minutes. I've got my heat on six, so let's go ahead and do that now. Onions there, shallots there. What we want to do is stir them all up with the butter, just so they're nice and coated. Smash your butter up a little bit, if you want. What I'm going to do, I'm going to throw a lid on this, and we're going to come back to it in eight minutes. The reason I put the lid on there is to really help sweat the vegetables. The moisture will stay in there with them; they'll be less likely to crisp up because you'll constantly have the water falling back on top of them; the moisture flowing back on top of them. Let's come back in about eight minutes; see how we're looking."