Vichyssoise, cold potato and leek soup

Vichyssoise is a powerful potato and leek soup that is usually served cold. We show you a simple vegan recipe and another with asparagus.

Vichyssoise is a soup based on potatoes, leeks, onions and cream. The dish is quick to make and you can also prepare it vegan.

Since the soup is traditionally served cold, you can prepare it in advance. It is suitable, for example, as a light lunch on hot days or as a starter.

The soup is probably named after French chef Louis Diat, who came from the small French town of Vichy. He created the soup in New York in the early twentieth century and then became known worldwide under the name of vichyssoise.

ORGANIC INGREDIENTS

Use organic products of proximity to prepare your soup. In this way, you protect the environment and your own health from synthetic chemical pesticides and also support organic farming.

VEGAN VICHYSSOISE RECIPE

Ingredients (for 4 servings):

• 2 leeks
• 500 g floury potatoes
• 1 onion
• 2 tablespoons vegan margarine without hydrogenated fats
• 500 ml vegetable broth
• 150 ml vegetable milk
• 200 g cream (vegetable)
• 1 bunch of chives
• 1 pinch(s) nutmeg (optional)
• Salt
• Pepper

Elaboration:

1. Wash and cut the leeks in half. Be sure to clean the inner layers as well, as there is often sand hidden inside.
2. Remove the hard dark green ends and cut the leek into thin rings.
3. Peel the potatoes and onion and cut them into thin cubes.
4. Melt the vegan margarine in a large saucepan over medium heat and sauté the leeks and onions until clear. Then add the potato cubes and fry them briefly.
5. Deglaze with vegetable broth and vegetable milk and let simmer for about 20 minutes.
6. Crush the vichyssoise and season with salt, pepper and nutmeg. For a thicker consistency, you can reduce the soup even more.
7. Add the vegetable cream and let the vichyssoise cool to room temperature and then place it in the fridge for at least half an hour. Serve the soup with fresh chives sprinkled.

PREPARATION TIPS

How to get even more out of vichyssoise:

• Refine with other vegetables: It may no longer be the classic vichyssoise, but of course you can also add other vegetables to the soup. The soup tastes delicious with carrots, cauliflower or kohlrabi, for example.
• Good taste: You can season the soup in the classic way with salt and pepper or refine it with other spices. Freshly grated nutmeg, bay leaves or chili powder go well. A splash of lemon juice completes the soup deliciously.
• Present it well: the soup acquires a delicious taste with a spoonful of crème fraiche (vegan) or sour cream, as well as homemade croutons.
• A lighter variant: for a less dense version, you can replace the vegetable cream with the same amount of vegetable milk or prepare the soup completely with vegetable broth. However, in this way the soup has a less creamy taste.

GREEN ASPARAGUS VICHYSSOISE

Ingredients (for 4 servings)

• 500g green asparagus
• 1 medium potato
• 1 large leek
• 3 tablespoons olive oil
• 800 ml vegetable broth
• 50 ml vegetable cream
• 50 g Greek yogurt
• 50 g salicornia
• Salt
• Pepper

Elaboration:

1. Peel the potatoes and cut them into cubes.
2. Wash the leek, remove the woodiest dark green part and cut the rest into rings about 0.5cm wide.
3. Cut the dry ends of the asparagus and peel the bottom third.
4. Cut the asparagus stalks into pieces about 2 cm wide and reserve the heads.
5. Heat the oil in a saucepan and sauté the potato pieces and leek.
6. Add the pieces of asparagus and sauté briefly.
7. Deglaze with the vegetable broth, bring everything to a boil and simmer for about 20 minutes until the potatoes and asparagus are soft.
8. Remove the soup from the heat and crush it into a fine puree.
9. Add the cream and yogurt, season to taste and let the soup cool to room temperature. Then put it in the refrigerator for 1-2 hours
10. Bring water to a boil before serving and boil the tips of the asparagus for 3 minutes.
11. Then briefly blanch the salicornia in boiling water (max. 1 minute) and rinse with cold water.
12. Season the vichyssoise to taste again.
13. Garnish dishes before serving with asparagus tips and salicornia.