Vichyssoise can be served cold or hot but I have always heard of it being a cold soup. This soup is vegetarian but not vegan
I always thought that Vichyssoise was a difficult soup to make but as it turns out it is very simple. Some leeks, onion & potato are gently sautéed.. Stock is added to finish the cooking process then the soup is pureed. Cream is added, seasonings checked and then the soup is chilled.
My brother-in-law Rick, loved Vichyssoise. I made it for him last year which was the first time I had every tried this . He guided me through the process over FaceTime & was very happy with the result.
I like to make Gazpacho often in the summer but this is a very nice addition to my cold soup repertoire!
This recipe is from The Dairy Farmers of Canada. I did not make any changes!
3 medium leeks, white & light green parts only
3 medium potatoes
1 medium white onion
2 tbsp butter or vegan margarine
3 cups vegetable stock
1 1/2 cups 10% cream
salt & pepper to taste
fresh chives to garnish
- Trim the rope end off the leeks and the dark thick end. Clean the leeks throughly. Peel off the outer layer & discard. Slice them in half lengthwise and run under water to get any dirt out from between the layers, Thinly slice the leeks & set aside
- Peel & chop the potatoes & set aside
- Peel & chop the onion
- In a medium size saucepan melt the butter. Add the prepared vegetables & sauté until the leek & onion are soft. Stir often so that the vegetables do not get brown or stick to the bottom of the pot.
- When the vegetables are softened add the stock. Bring to a boil then lower the heat. Cover & simmer until the potatoes are soft. about 20 minutes
- Remove from the heat & using a hand blender or you can use a blender, puree the soup until very smooth.
- Stir in the cream & mix well.Taste and adjust the seasoning adding salt if needed & pepper. Pour into a container to chill in the refrigerator. Cover & chill until very cold at least 4 hours or overnight
Serve with chopped chives. If you do not have fresh chives you can use dill for parsley if you like.
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