Vichyssoise
The origin of Vichyssoise indicates French Chef Louis Diat as the creator of this soup in 1917 when he used to be the Chef of the Ritz-Carlton in New York. His recipe is derived from a traditional French potato and leek soup he used to prepare with his grandmother in his birth town Bourbon-Lanchambauld, near Vichy. In honor of this city, he called the soup Crème Vichyssoise Glacèe (wonder what he made with the Bourbon?). So here’s a vegan take on thischy 😉 from The Enchanted Broccoli Forest.
Servings: 4
Calories: 195kcal
Ingredients
- 3 medium Po-Tay-toes
- 1 med stalk Celery chopped
- 3 c. cleaned Leeks chopped
- 1 large carrot chopped
- 1 c. plant milk of choice think how thin/thick you’ll want soup
- 4 c. water
- 1.5 tsp salt
- black pepper
- Optional: snippets of fresh herbs thyme, basil, marjoram… I like to garnish with hemp seeds (adds an earthy flavor) and lively spring peas or shoots!
Instructions
- Cut it all up, about 1” chunks and throw it into a pot or dutch oven (hold off on the milk and pepper).
- Bring to a boil, cover and cook until tender… now Chilllllll…
- Ok, when cool enough to puree, add to whirling machine, probably in batches, then back into the pot! Add milk, stir, some black pepper to taste, and done!
- Serve coldish w/ sprinkling of choice and maybe a nice crusty baguette! Fun served as an appetizer in a large shot glass at fancy shindigs, à votre santé!
Notes
(Tip: Leeks are part of the ‘Allium’ family, onions garlic etc. Cette Soeur has developed a stupid sensitivity to this family of yumminess and has been using an Indian spice called ’Hing Powder’, a decent flavor substitute. Could also add some thinly sliced celery to replace leek texture)
Garnish Boost: Opting for the hemp seed garnish is highly recommended! Just 1 tablespoon of hemp seeds will add about 30 calories, 3 grams of healthy plant-based protein, and essential omega-3 fatty acids.