Add Cream to Vichyssoise Soup

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. We're going to come back to it. We're going to take the lid off. Be careful, that steam will burn you. Shake all the water back into the soup, it's just water. The next thing we're going to do is stir this a little bit. You might see a little bit of browning in here at this point, but nothing to be too concerned about. Just a little bit here and there, and something on the bottom and maybe you'll see some color that came out of the shallots. Sometimes even when you sweat shallots, they'll turn a brownish color on the edges. Just a little bit of browning is fine, but a lot of browning, and you start over. I'm going to set this down, and we're going to grab our heavy cream, and we're going to incorporate that in. We're just going to put it in a little bit at a time, because if we put it all in at once, it will shock the soup. We're just going to put a little bit, and we're going to stir it. What I mean by shock the soup is that it will just cool everything else down so much that it will just take a lot longer for it to come back up to heat. This way, we can make sure we get everything nice and coated before we just go dump it all in there. We're going to add the rest now. We just do it in two halves, since it's such a small amount. We're just going to stir this up and make sure it's all nice and coated. What we're going to do here is add a little bit more salt, and just a little bit more pepper, and stir that in. Once again, I used black pepper. You could use white pepper if you didn't want to see the pepper in the dish. You also want to make sure that you're potatoes aren't stuck together, and are cooked well enough."