Vichyssoise
5 Apr 2017 12:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apollymi posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
lastcraving The blame for this one lies solely on Waiter Rant, in particular this entry. Somehow, that entry led to me hunting down a recipe for Vichyssoise for make for the roommate and myself for dinner. I found a couple of good ones on AllRecipes.com, but unfortunately, my stomach has turned against me: it will no longer allow me dairy products. Once I had an idea of what I wanted to do, I skipped over Cook's Thesaurus for what I could use instead of heavy whipping cream.
Sadly, I had no fresh potatoes on hand, and the ones in the store did little to impress me. I did have canned diced potatoes and so used them. So yes, this is a vegetarian-friendly, non-dairy version of Vichyssoise. I'll give the recipe how I made it, as well as include a more traditional version along side.
Ingredients:
In a very large stockpot (I used a 12 gallon one) over medium heat, allow butter to melt and add leeks. If you are using real onions, add it at this step as well. Do not allow them to brown. Cook over medium heat about 7 to 8 minutes to allow the leeks (and onions) to tenderize.
If you are using onion powder, add it now. Add potatoes, bay leaf, marjoram, and thyme. Stir thoroughly. Add broth and cook: 20 minutes if using canned potatoes, 40 minutes if using real potatoes. Remove bay leaf and discard.
Using a food processor, puree the soup until it is at a fairly smooth consistency then return to pot. (I like a little texture to my soup, so we didn't completely puree it. You may have to puree in stages, using another large stock pot to hold the mixture once it's pureed.) Puree the tofu and add to the pot. Add 1/4 to 1/2 a cup of plain soy milk to thin it slightly.
Can be served hot or cold. Both are delicious.
Garnish with scallions, shallots, or cheese and bacon bits. (I haven't tried to the latter, but I've heard it's good.)
1 clove crushed garlic can be added at the first step. Other spices are up to you. :)
Sadly, I had no fresh potatoes on hand, and the ones in the store did little to impress me. I did have canned diced potatoes and so used them. So yes, this is a vegetarian-friendly, non-dairy version of Vichyssoise. I'll give the recipe how I made it, as well as include a more traditional version along side.
Ingredients:
- 2 leeks, trimmed at top and bulb, chopped
- 2-3 Tbsp butter or margarine
- 1 Tbsp onion powder or 1 onion
- 3 cans diced potatoes, drained, or 5 potatoes, diced
- 5 cups vegetable or chicken broth
- 1/2 Tbsp dried marjoram
- 1/4 Tbsp dried thyme
- 1 bay leaf
- 1 block soft or extra-soft tofu
- 1/4 to 1/2 cup plain soy milk
In a very large stockpot (I used a 12 gallon one) over medium heat, allow butter to melt and add leeks. If you are using real onions, add it at this step as well. Do not allow them to brown. Cook over medium heat about 7 to 8 minutes to allow the leeks (and onions) to tenderize.
If you are using onion powder, add it now. Add potatoes, bay leaf, marjoram, and thyme. Stir thoroughly. Add broth and cook: 20 minutes if using canned potatoes, 40 minutes if using real potatoes. Remove bay leaf and discard.
Using a food processor, puree the soup until it is at a fairly smooth consistency then return to pot. (I like a little texture to my soup, so we didn't completely puree it. You may have to puree in stages, using another large stock pot to hold the mixture once it's pureed.) Puree the tofu and add to the pot. Add 1/4 to 1/2 a cup of plain soy milk to thin it slightly.
Can be served hot or cold. Both are delicious.
Garnish with scallions, shallots, or cheese and bacon bits. (I haven't tried to the latter, but I've heard it's good.)
More traditional:
Instead of using 3 cans of potatoes, use 5 "real" potatoes. Use 1 onion instead of onion powder. Use chicken broth instead of vegetable broth. Finally, instead of tofu and soy milk, use about 1 1/4 cups of heavy whipping cream.
1 clove crushed garlic can be added at the first step. Other spices are up to you. :)
