101 recipes

29

share on

Vichyssoise vegan

ingredients

servings

4

Leeks

450 oz

Potatoes

400 oz

Water

800 fl oz

Extra virgin olive oil

2 spoons

Vegan soy cream

4 teaspoons

Parsley

1 spoon

White pepper

to taste

Nutmeg

to taste

soups from France

Vichyssoise vegan

Vichyssoise vegan

vegan source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vichyssoise vegan

The vichyssoise is a leek veloute created in 1917 by French chef Louis Diat. In contrast to the velvety classic as we know, this is eaten cold.

Vichyssoise vegan step 1

step 1

Wash and peel the potatoes, cut the leeks in half along the length, wash under running water. Cut the potatoes into small cubes and sliced ​​leeks purposes.

Vichyssoise vegan step 2

step 2

In a pot put the leeks with 4-5 tablespoons of water and let them go and will be very low heat until soft. Add the potatoes and the broth or water, stir well everything and bring to boil.

Vichyssoise vegan step 3

step 3

Cook on medium heat for about thirty minutes, covering with a lid, then put nutmeg, white pepper and salt.

Vichyssoise vegan step 4

step 4

Turn off the stove, add the oil and blend with the blender (or in a blender suitable for hot foods) as long as it is a very velvety cream.

Vichyssoise vegan step 5

step 5

At this point you can choose whether to serve hot or if let it cool to room temperature and then put in the fridge for cold serving.

Vichyssoise vegan step 6

step 6

The vichyssoise can be served with a teaspoon of vegetable cream or with a splash of fresh parsley. If you want, you can accompany with toasted wholemeal bread.

Loading pic