Vichyssoise
From vegalicious 17 years ago
- 35 minutes to make
- Serves 4
Vichyssoise is normally served cold, often when served hot it is called ‘potato and leek soup’. If you serve it cold, you may want to add more salt as when it is cold, the flavors are milder.
Ingredients
- 10 ounces potatoes, peeled and sliced in small pieces shopping list
- 1/4 cup finely chopped celery root (celeriac) shopping list
- 1 large leek, white only, sliced in ringlets shopping list
- 4 cups vegetable bouillon shopping list
- 1 small onion, finely chopped shopping list
- 1 small onion, finely chopped shopping list
- 2 tbs. margarine shopping list
- 1 cup soy cream shopping list
- salt & white pepper shopping list
- splash of white wine shopping list
How to make it
- Melt your margarine in a heavy pan.
- Add the celery, onion, and leeks. Cook *slowly* until soft and glassy. If you want the vegetables to stay as white as possible, you can steam the leeks as well.
- When they are soft and translucent, transfer to a saucepan and put in your vegetable bouillon.
- Add the potatoes and bring this to a rolling boil.
- Reduce heat, cover and let simmer until potatoes are soft.
- Puree the soup to a nice and smooth consistency.
- Stir in your seasonings, and add the dash of white wine.
- Serve, garnished with chopped chives, parsley or coriander leaves.
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