alive logo

Vichyssoise (Cold Leek and Potato Soup)


    A memory from my childhood I still enjoy today.


    1 large russet potato
    3 medium-sized leeks
    3 Tbsp (45 mL) extra-virgin olive oil
    1 tsp (5 mL) lemon juice
    1 tsp (5 mL) freshly ground white pepper to taste
    5 cups (1.25 L) low-sodium chicken or vegetable broth
    3/4 cup (180 mL) 15% cream or homogenized milk
    Fresh chives

    Peel and cut potato in 1/2 in (1.25 cm) cubes for a total of 1 1/2 cups (350 mL). Soak in cold water while preparing recipe, to avoid browning.

    Cut dark green part off leeks and discard. Clean leeks by cutting in half lengthwise and rinsing under cold water while separating leaves. Drain well. Thinly slice both white and light green parts of leeks.

    Pour oil in large casserole and heat over medium heat. When oil is hot, add sliced leeks, lemon juice, and pepper. Mix well and stir until leeks are coated with oil. Cover and cook for about 8 to 10 minutes, stirring regularly. If the leeks start to brown, lower the heat.

    Bring heat to high and add broth to leeks. Bring to a boil. As soon as soup is boiling, drain potatoes and add to leeks. When soup returns to boiling, lower heat to low and simmer slowly, covered, about 10 to 15 minutes, until potatoes are cooked.

    In blender or food processor, purée soup in batches until smooth. Transfer to large bowl and let soup cool, without covering. When at room temperature, put into fridge and chill thoroughly for at least a few hours or until ready to serve.

    Serve very cold in chilled bowls; add cream or milk with chives as a garnish.

    Serves 6.

    Each serving with cream contains: 191 calories; 4 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 15 g carbohydrates; 1 g fibre; 89 mg sodium

    source: "Cold Soups", alive #357, July 2012


    Vichyssoise (Cold Leek and Potato Soup)




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.