Vegan Vichyssoise
From bostonorganics 15 years ago
- 30 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 large leek, white only, sliced in ringlets shopping list
- ¼ cup finely chopped celery root (celeriac) shopping list
- 4 cups vegetable bouillon shopping list
- 1 small onion, chopped finely shopping list
- 2 tbs. margarine shopping list
- 1 small onion, chopped finely shopping list
- splash of white wine shopping list
- salt & white pepper shopping list
- 1 cup soy cream (cuisine) shopping list
How to make it
- 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,
People Who Like This Dish 5
- Vhinnant Nowhere, Us
- sambaloo Nowhere, Us
- solomon Montreal, QC
- notyourmomma South St. Petersburg, FL
- suzanneking Frankfort, KY
- lafluers Lincoln, NE
- bostonorganics Boston, MA
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The Rating
Reviewed by 2 people-
GREAT !! Making this for dinner tonight :)
solomon
in Montreal loved it
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Very nice post, pleased to see this, can't wait to try it.
notyourmomma
in South St. Petersburg loved it
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