Vichyssoise
Creamy, flavourful and cool vichyssoise recipe is the perfect meal on a hot summer day.
Vichyssoise is a creamy version of leek and potato soup, which has been cooled to room temperature. It is just as flavourful as any hot version. Cooling makes this soup easy to eat when the days are hot and humid, but is quite lovely any time of year.
Many recipes call for this soup to be strained; however, I don't usually bother with this step as my immersion blender does a wonderful job of liquifying the cooked vegetables. Plus, I don't mind some texture. If you don't have a high-powered blender, just strain this soup through a fine mesh sieve before serving.
Ingredients
(Makes 6 servings)
1 tablespoon plant-based butter
3 stalks leek, white bulb only, sliced
1 small sweet onion, diced
5 medium white potatoes, peeled and diced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 bay leaf
4 cups vegetable stock
1/4 cup heavy cream, or cashew cream
Directions
In a stock pot over medium-high heat, melt the butter, then reduce the temperature to medium-low before adding the onion and leeks. Sauté for 10 minutes stirring regularly.
Add the potatoes and all the seasoning, combine and continue cooking for 15 minutes, stirring occasionally. Add the stock and increase the temperature to medium-high to bring to a boil. Reduce the temperature to medium, cover partially to vent steam, and cook for 30 minutes. Remove from heat and allow to cool to room temperature.
Remove the bay leaf and discard. Using an immersion blender (or transfer to a high-powered blender), purée the soup until it is smooth.
Transfer to a taurine or bowl and refrigerate until it is time to serve. If refrigerating, take the soup out of the refrigerator about 30 minutes before mealtime to allow the soup to warm to room temperature. Add the cream and combine immediately before serving.
Nutritional Information Per Serving:
total calories = 181.5 | total fat = 4.63g | saturated fat = 2.4g | cholesterol = 13.33mg | sodium = 568.42mg | net carbohydrates = 29.4g | dietary fibre = 2.89g | sugars = 5.76g | protein = 3.82g
