RCI-SP.002.0226.001
Vichyssoise I
Vichyssoise I from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- leeks2 largecleaned thoroughly, green parts removed (unless you want green soup) and chopped roughly
- celery1 stalkchopped
- white potatoes3 mediumpeeled and chopped
- veggie stock or pure water4 cups
- high quality creamy soy milk (vitasoy original is the best⅔ cupin my opinion)
- ⅓ cup
- margarine (earth balance4 tbspif possible)
- sea salt and cracked black pepper to taste1 unit
- chives or green onions for garnish1 unit
Method
1
Heat the margarine in a large pot over medium heat until melted and foaming. Add the chopped leeks and celery, stirring frequently, until softened and fragrant, approximately 5 minutes.
2
Add the chopped white potatoes to the pot and stir to combine with the softened leeks and celery.
2 minutes
3
Pour in the veggie stock or water and bring the mixture to a boil over medium-high heat.
10 minutes
4
Reduce heat to medium-low and simmer until the potatoes are tender and break apart easily when pierced with a fork, approximately 12 minutes.
12 minutes
5
Remove the pot from heat and allow to cool slightly for 5 minutes, then transfer the soup in batches to a blender.
6
Blend the soup until completely smooth, working in batches if necessary, and return the pureed soup to the pot.
5 minutes
7
Stir in the creamy soy milk and nutritional yeast (if using) until fully combined and the soup is smooth.
8
Warm the soup gently over low heat, stirring occasionally, until steaming but not boiling, approximately 3 minutes.
3 minutes
9
Season to taste with sea salt and cracked black pepper, adjusting as needed for desired flavor intensity.
10
Ladle the vichyssoise into serving bowls and garnish with chopped chives or green onions before serving.