Vichyssoise: A Fancy Name for Cold Potato Soup

This is another one from Bourdain's Les Halles and it required minimal veganization. Seriously, how hard is it to replace butter with eb, chicken stock with vegetable stock and cream with soy cream? The garlic and dill are my minor additions, but I really think they enhance the flavor. It makes a tasty, cool soup course that has a rich taste. I'm posting a 1/2 recipe which would easily serve 4 with a salad on the side.



Vichyssoise
2 Tbsp eb
4 leeks, white part only, sliced thinly
1 medium potato, cut into small cubes
2 cloves garlic, crushed
2 cups vegetable broth
1 cup cream
1 pinch nutmeg
1 pinch dill
salt and pepper
fresh chives, chopped, for garnish

In a medium, heavy bottomed saucepan, melt the eb. Add the leeks and sweat for about 5 minutes, but don't let them change color. Add the potato cubes and crushed garlic, cooking for about 2 more minutes. Stir in the stock and bring to a boil. Reduce to simmer. Cook at a low simmer on low heat for about 1/2 an hour, until the leeks and potato are very soft. Allow to cool for a few minutes before the next step.

Using a blender or food processor, very carefully puree the soup in small batches. Make sure the lid is on the blender and do not fill more than 1/2 full. When it's all blended, return to the cooking post, whisk in the cream, nutmeg and dill. Add the salt and pepper (I used both liberally). Return to a boil, turn down and simmer for 5 minutes. If it's too thick, add a little more stock to thin it out. Then let cool and refrigerate. Serve topped with chives.

Just in case you were wondering, I've made a couple more cookie recipes for testing, too! These are both for Autumn Vegan and Garrick. The Wedding Cookies are melt-in-your-mouth bites of goodness. Yum! The Kolaches are good, too.

Mexican Wedding Cookies

Jam Kolaches

Dinner tonight: It depends on the Farmer's Market and our CSA pickup. Stay tuned!