The traditional French classic vichyssoise is made with butter, heavy cream and chicken stock. Not this one!! “Sacrebleu”, I can hear them saying.
The main ingredients are really the stars of this soup, anyways. I’m glad it’s called vichyssoise vish·ē·swäz′ because this decadent, delectable and creamy recipe is way too sophisticated to be called soup. This can be served hot or cold and, honestly, I can’t tell you which way I enjoy it more.
This recipe is from the amazing Chef James Sitkiewicz from the Mariano’s store Vegan department.
Prep time: 10 minutes
Cook time: 20-30 minutes
Makes 2 quarts
- 10 oz. leeks, chopped
- ½ sweet onion, small diced
- sachet or tea ball works: 2 cloves, 2 parsley stems, 2 pink peppercorns, ½ bay leaf
- 20 oz. russet potato, diced
- 40 oz. vegetable stock
- 12 oz. almond milk
- ½ bunch chives, evenly chopped
- 1/8 tsp ground white pepper
- Sea salt to taste
- Combine leeks, onion, potatoes, vegetable stock and herb sachet in a sauce pot.
- Bring to a boil. Reduce heat to a slow simmer until potatoes are cooked through.
- Remove the sachet or tea ball and take pan off heat. Allow to cool to room temperature.
- Pour mixture into high speed blender, and add a pinch of sea salt and the white pepper.
- Puree until smooth. Don’t fill the blender all the way, as the warm liquid will expand when blender is turned on.
- Before serving, you can finish with a drizzle of cold almond milk folded in, and garnish with chives.