Vichyssoise (chilled leek onion potato soup) (red cookbook)

Name: Vichyssoise (chilled leek onion potato soup) (red cookbook)
Cuisine: European, Mediterranean, French
Ingredients: 2 leeks, halved and sliced; 1 small onion sliced or diced; 2 Tbsp margarine; 3 small potatoes, peeled and sliced; 2 cups vegan chicken broth; 1 1/2 cups oat milk; 1 cup whipping cream, or coconut cream; chives

1 step

Updated at: Fri, 08 Mar 2024 04:57:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories371.6 kcal (19%)

Total Fat25.3 g (36%)

Carbs32 g (12%)

Sugars4.8 g (5%)

Protein6.3 g (13%)

Sodium574.7 mg (29%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2leeks

halved and sliced

1onion

small, sliced or diced

2 Tbspmargarine

3potatoes

small, peeled and sliced

2 cupschicken broth

vegan

1 ½ cupsoat milk

1 cupwhipping cream

or coconut cream

chives

Instructions

Step 1

Trim green tops from leeks; thinly slice the white portion of the leeks (measure about 23 cup). In a medium saucepan cook leeks and onion in butter till vegetables are tender but not brown. Stir in sliced potatoes, chicken broth, and 1 teaspoon salt. Bring to boiling; reduce heat. Cover; simmer for 35 to 40 min- utes or till potatoes are very tender. Place half of the mixture in a blender con- tainer or food processor; cover and blend till mixture is smooth. Pour into a bowl. Repeat with remaining mixture. Return all mixture to saucepan; stir in milk. Season to taste with additional salt and white pepper. Bring to boil- ing, stirring frequently. Cool. Stir in whipping cream. Cover and chill thoroughly before serv- ing. Garnish with snipped chives. Makes 4 to 6 servings.