I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 298/524 (from Julie's count)...but really 659

Saturday, August 30, 2014

VEGAN POTAGE CRÈME DE CRESSON

[Cream of Water-cress Soup]

...I had to look back through the archives to make sure I hadn't done this one already...and I had not...

...Julia says this 'is a lovely soup, and a perfect one for an important dinner'...

...aren't all dinners important?...

...I happened to have some fresh watercress...and I wanted a nice cold soup as it's been pretty warm these last few days of summer... ...so...you start with some minced green onions... ...cook the onions in the Earth Balance...you know the drill...until translucent but not browned...and then add the watercress...not sure why it's hyphenated above in the recipe...my version of the book anyway... ...sprinkle with flour and beat in boiling stock...I used some Vegan White Chicken Stock...then you run that mixture through a food mill...which you already know that Julia prefers to the blender or food processor...as it leaves more little pieces intact... ...then I mixed up some 'cream' and vegan 'eggs'...thick almond milk and flaxseed goo... ...then you blend that in by 'driblets'... ...and finally off heat...you stir in some more Earth Balance...but if you're serving it cold as we are...you omit that... ...a perfectly delicious cold soup for the final warm days of August... ...all of Julia's cream soups are delicious and this one is no different...

Substitutions:
Earth Balance for the Butter
Almond milk for the cream
Flax seed goo for the eggs

Recipe here: Mastering the Art of French Cooking
pp. 41-42

2 comments:

  1. That is a great way to use watercress. I always have a hard time using large quantities when we get it in our CSA. Great idea!

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