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Vegetarian Vichyssoise

July 14, 2011
Joyeux Quatorze Juillet !

We are big fans of Bastille Day over here. Other than just being general Francophiles, it comes at a nice time in the summer to enjoy food, wine, and perhaps a French film. This year, the temperature dropped twenty degrees in 12 hours, which is quite bizarre, but I am not going to question it. We will be enjoying our meal on our sunporch.

Tonight, AAM has a lacrosse game, so we are not going to be able to celebrate in our traditional manner, but I thought I would make a light dinner so that he can have a good meal, but also play well at 10 pm. We will be having Vichyssoise, or chilled Potato and Leek Soup, with this Beet and Walnut Goat Cheese Salad.  (Pictures will be posted later)

For now, I guess I will be spending my day studying, so I might as well grab a French theorist to enjoy the day reading in our backyard. Here I come Simone de Beauvoir!

Vegetarian Vichyssoise

  • 3 leeks, white parts chopped and soaked
  • 7 yukon gold potatoes diced
  • 1 onion chopped
  • 4 cups of low sodium veggie broth
  • 1 cup of milk
  • 1/4 cup of cream
  • 2 tb butter
  • 1-2  tb white wine
  • 1 tpsn salt, or more to taste
  • ground pepper
  • garnish with chives

1. In a dutch oven/ stockpot, saute your butter, onions, and leeks. Do not brown. Once they are translucent, add the potatoes and veggie broth. The broth should cover the potatoes. Let simmer until the potatoes are soft (about 15 minutes).

2. Once the potatoes soften, transfer to a food processor. Add the wine, then puree the leeks and potatoes. The texture is up to you, some enjoy this creamy and others like to have potato chunks. For Vichyssoise, I prefer it to be creamy.

3. Add in the cream, milk, salt, and pepper. Stir everything together. Taste your soup and add in more salt or pepper depending on the taste. Serve at room temperature with chives as a garnish

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