Vichyssoise

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!

Ingredients

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

Method

1. 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
2. Peel & chop the potatoes & set aside
3. Peel & chop the onion
4. 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.
5. 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
6. Remove from the heat & using a hand blender or you can use a blender, puree the soup until very smooth.
7. 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.