...I only ever remember having Vichyssoise once before...and Mom made it for me the summer I had my wisdom teeth out...
...with all the heat here (highs have been in the high 90s [32 C]for over 2 weeks now - and most days our outside thermometer has been reading over 102 [39 C])...so the only soup we could even think about eating is a cold one...
...I started this project with the Vegan Potage Parmentier - which is the master recipe for this soup...and I was surprised to learn that Vichyssoise is an American invention...HA!
...you first simmer the vegetables in stock (I used the Vegan White Chicken Stock)...
...run those through a food mill...
...stir in the cream - I used soy milk thickened with soy milk powder...
...I'm hoping that you can see how thick and creamy this soup is in this 'action shot'...
...serve in chilled soup cups decorated with chives...it was delicious and cold...perfect...
Substitutions:
Vegan Cream for the cream - I used soy milk mixed with soy milk powder
Vegan White Chicken Stock for the stock
Recipe here: Mastering the Art of French Cooking
p. 39
Oh yes, that looks so good!
ReplyDeleteYum! That sounds wonderful for this Texas summer! Thank you for sharing. :)
ReplyDeleteThis looks so good! :)
ReplyDeleteI always think of soups as HOT but this looks creamy and yummy, maybe I should try it with my potatoes right now!
ReplyDeleteThat soup looks great! Sound perfect for a summer day. I've never had vichyssoise but I think I might have to make some.
ReplyDelete