Monday, January 9, 2012

vegan vichyssoise

I had my wisdom teeth removed when I was 18. Two were impacted, two were normal. All had to come out.

My mom was a wonderful nurse. She listened patiently to my laughing gas-induced, cotton-mouthed babbling the whole way home. She filled all my prescriptions. And she made me vichyssoise.


If you've never had honest-to-goodness vichyssoise made with loads of white potatoes and heavy cream, you need to add something to your bucket list. My version can't compare to my mom's. (Can we ever make soup that tastes as good as what Mom makes?) But as it's vegan, and much lower in calories, I'm pretty happy with it.

Vichyssoise can be served hot or cold. You can peel your potatoes for a prettier soup, but I left my peels on, since they're good for the constitution (or because I'm lazy).


I try not to reminisce about my days of oral surgery when I eat this soup. Instead, I picture French countryside, cats in the window, wisteria in the garden.


Creamy and thick, this soup is cheerful, yet hearty. It's like sipping on liquid mashed potatoes. Healthy, easy, delicious...

Put on some fuzzy socks, light a candle, and go make this soup.


~~~

Vegan Vichyssoise

Ingredients:
2 tbsp vegan butter substitute
3 medium-large white potatoes, diced (Mine weighed in at around 9 oz. each)
5 cups of chopped leeks, fresh or frozen
1/2 a large sweet onion, coarsely chopped
4 large cloves of garlic
1 cup of water
2 cups unsweetened almond milk
salt and pepper, to taste

Melt the butter in a large pot, then add the potatoes, leeks, onions, and garlic. Saute, stirring occasionally, for 10-15 minutes, until potatoes are just turning soft. Add the water and bring to a boil. Cover, reduce the heat, and simmer until the potatoes are very tender, about another 10 minutes.

Remove from the heat and add the almond milk. Use an immersion blender to blend until very smooth. (Or, transfer to a blender in parts.) Season with salt and pepper, to taste. Don't be afraid to use plenty of salt!

To serve hot, heat the soup back to the desired temperature. To serve cold, allow the soup to come to room temperature, then refrigerate until cold.

11 comments:

  1. A creamy soup I can eat?! With no dairy, I love this!
    And I love to wear fuzzy socks. This is a match made in heaven.

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  2. Oh wow, I love potatoes in any form and think I need to try this!

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  3. Ooh I love how you veganized this! I too have memories of getting my wisdom teeth out. Mine came out very late at 25. If one more person offered me a smoothie, I was going to throw it at them, haha. But this looks delicious.

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  4. Mmmmmm this is going to my recipe book! Love creamy goodness :)

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  5. Hi Clair, happy new year! Thanks so much for the kind words :)

    Your photos are lovely and the soup looks so good!

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  6. This is just the kind of comfort soup I need ;)

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  7. That's always the case..recreation of mom's recipes are never as good!! Anyway, this looks delicious and I definitely want to try it! And as I tell you just about every time I comment, your photography is awesome! :)

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  8. I'm obsessed with socks ... especially the fuzzy kind. And candles. And this fabulous soup recipe that I will be making. You rock!

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  9. That looks amazing! I have never tried anything like that, and your version looks right up my alley! Your photos are beautiful also!

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  10. Your site is so lovely!! So much of what you said in your about section really resonated with me (you are so frank, which is very refreshing), I am so glad to have discovered another fabulous local blogger. I have not attempted vichyssoise but will definitely be adding this to the "to make" pile on the fridge. Your healthful substitutions look spot on!

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  11. This is perfect, Clair!!!! Thanks for sending me here. Definitely will try it! (perfect for my teeth going out tomorrow, too!)

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Thanks for making me smile. =)