Recipe

Vegan Vichyssoise Recipe

Add Step-by-Step Photos	Bostonorganics / All my dishes 8 months, 1 week ago 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. Prep:15m Cook:30m Servings:4	Bostonorgan
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Ingredients

10 ounces potatoes, peeled and sliced in small pieces

1 large leek, white only, sliced in ringlets

¼ cup finely chopped celery root (celeriac)

4 cups vegetable bouillon

1 small onion, chopped finely

2 tbs. margarine

1 small onion, chopped finely

splash of white wine

salt & white pepper

1 cup soy cream (cuisine)

Directions

Melt the margarine in a heavy frying pan.

Add the onion, celery and leeks and cook very slowly until glassy and soft.

You want the vegetables to remain as white as possible.

When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.

Add the potatoes and bring to a boil.

Reduce the heat, cover and simmer until the potatoes are soft.

Puree the soup to a fine, smooth consistency.

Stir in the seasonings, and add the white wine.

Serve, garnished with chopped chives, parsley or coriander leaves,

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Comments

notyourmomma 8 months, 1 week ago said:
Very nice post, pleased to see this, can't wait to try it.

solomon 3 weeks ago said:
GREAT !! Making this for dinner tonight :)

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