FRENCH CREAMY SOUP – VICHYSSOISE

Vichyssoise is an elegant French creamy soup made from potatoes and leeks, with a history that dates back to the last century. Traditionally, this soup is served chilled during the warmer months but it is also perfect for the colder seasons. In fact, this soup made its way into our home when autumn began, after our daughters' friend (who is Spanish) visited us. When asked what she would like for lunch, she requested her grandmother's creamy leek soup. When I inquired about the recipe, she mentioned that it was a French leek soup. That’s how I became acquainted with it. I made my own version, of course - plant-based and with less fat. It was a hit not only with the kids but with us adults as well! So, I'm excited to share the recipe with you! It’s a wonderful idea for a warm dinner or lunch. I believe that with its subtle flavor and creamy smoothness, Vichyssoise will charm you too.

Ingredients

• 3-4 potatoes

• 2 leeks (only the white part, without the green leaves)

• 1-2 celery stalks (without leaves)

• 0.5 onion

• 3 cloves of garlic

• 3 cups of broth (or water)

• Spices: salt, pepper

• 1-2 cups of plant-based milk

• For garnish: a mix of seeds and/or fresh herbs

Instructions

Peel the potatoes and cut them into small cubes.

Next, chop the leeks, celery, onion and garlic cloves, sauté them until they soften. Add salt and pepper to taste.

After a few minutes, pour in some broth (or water), add the potatoes and spices. Once it comes to a boil, reduce the heat and let it simmer for about 20 minutes (or until the potatoes are tender).

Once the vegetables are cooked, transfer them to a blender and blend everything until smooth. If I plan to serve the soup traditionally cold during the warm months, I let it cool in the refrigerator for at least a few hours. Once cooled, I stir in some plant-based milk.

If we’re having the soup warm during the colder months, I pour the blended mixture back into the pot and add the plant-based milk.

I adjust the thickness of the soup by varying the amount of plant-based milk I add - more milk will make the soup thinner, while less will make it thicker.

Finally, I serve it garnished with a mix of seeds and/or fresh herbs like oregano, chives or parsley.

BON APPETIT!