Vegan vichyssoise
*Plus 2 hours and 30 minutes of resting and chilling
Vichyssoise is a light, easy-to-make chilled soup, perfect for warmer weather.
The origins of this cold soup are disputed, with its invention attributed to two French chefs and a Basque chef. Its name, however, comes from the French town of Vichy.
Both France and the United States have claimed the soup as their own. French chef Jules Gouffé published a similar recipe in 1869, but the dish became known as crème vichyssoise glacée on the menu of New York's Ritz-Carlton hotel in the early twentieth century.
With its delicate flavour and silky, creamy texture, this simple chilled soup is ideal for spring and especially summer.
This version is made entirely with plant-based ingredients, with no lactose or cholesterol, and is full of flavour.
Its ingredients provide nutrients including fibre, carbohydrates, vitamins C, E and several B vitamins, as well as minerals such as potassium, calcium and magnesium.
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- Step 1Cut the leeks leaving only the white part. We make some cuts along and wash well until they release all the earth. We cut them short and reserve.
- Step 2Peel the potatoes, wash them, cut them into medium pieces and reserve them. Peel the onion, cut it into very small pieces and reserve it too.
- Step 3Put the oil to heat in a pan and, when it is hot, take the onion and pochamos. When it is transparent, add the leek and sauté 5 minutes with the onion.
- Step 4After this time, add the potatoes and sauté 5 more minutes.
- Step 5We pour water to cover everything, let it cook for half an hour and extinguish the fire.
- Step 6We put everything in the glass of the blender, we throw the liquid cream, and we crush everything until obtaining a homogeneous cream, assuring us that there are not pieces of potato or leek.
- Step 7We pass the cream for a Chinese so that it is lighter, we let it cool at room temperature for about 2 hours and, if we want it cold, we put it in the fridge for 30 minutes. When it has cooled, we serve it.