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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
1/4 cup finely chopped celery root (celeriac) |
1 large leek, white only, sliced in ringlets |
4 cups vegetable bouillon |
1 small onion, finely chopped |
1 small onion, finely chopped |
2 tbs. margarine |
1 cup soy cream |
salt & white pepper |
splash of white wine |
Directions:
1. Melt your margarine in a heavy pan.
2. 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.
3. When they are soft and translucent, transfer to a saucepan and put in your vegetable bouillon.
4. Add the potatoes and bring this to a rolling boil.
5. Reduce heat, cover and let simmer until potatoes are soft.
6. Puree the soup to a nice and smooth consistency.
7. Stir in your seasonings, and add the dash of white wine.
8. Serve, garnished with chopped chives, parsley or coriander leaves.
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