Vegan vichyssoise is a basic potato leek soup and is incredibly simple to put together. I love anything potato and it seems like leeks and potatoes were made to go hand in hand.
While a non-vegan vichyssoise is loaded with butter and heavy cream, this dairy-free vichyssoise is so creamy and delicious you wouldn’t even realize that it’s totally plant-based.
We’re getting into cold soup season and since I live in Spain I certainly have options.
Gazpacho is Spain’s most famous cold soup export but its lesser known cousin, salmorejo, is even better in my opinion. Then there’s the strange sounding white garlic soup, which is actually almond-based so don’t freak out, is one of our favorite summer soups.
But the Spanish aren’t the only ones who excel at the cold soup game. However, whether or not vichyssoise is a French or American dish isn’t something I was able to determine.
Despite being able to read both languages, the internet didn’t get me far.
Most blogs and websites cite this Wikipedia article, but take a look at the references (cooknkate.wordpress.com? Nice work Wikipedia!).
Since cooknkate.workpress.com seems to be referencing the same Wikipedia article that’s referencing her, I’d be interested in knowing who it really is observing that “the origin of the soup is questionable in whether it’s genuinely French or an American creation” and why.
Anyway, I’m not a culinary historian – I just like to eat and this is one tasty soup because, you know, potatoes (love you potatoes!).
I was sneaking spoonfuls every time I opened the fridge while waiting for it to cool.
I’ve made my vegan vichyssoise by replacing the heavy cream with cashews but I do believe that almonds would work equally well as they are the base for white garlic soup and are also cheaper (at least around these parts).
The croutons are optional but are a nice touch to add a bit of textural contrast. And if you really want to get fancy with the garnishes you could make some balsamic or white wine caviar to sprinkle on top.
- 1/2 cup cashews
- 1/2 cup water
- 1 tablespoon olive oil
- 4 leeks, white parts only, sliced
- 1 medium potato, peeled and chopped into cubes
- 1 cup vegetable stock (or a little more for a thinner soup)
- A pinch of nutmeg
- 1 teaspoon salt
- Pepper, to taste
- Chives, to garnish
- Bread, for croutons and serving
- Soak the cashews either overnight or in just boiled water for 10 minutes. Drain the cashews and blend them with 1/2 cup fresh water until creamy.
- In a large saucepan heat the oil over medium-heat. Add the sliced leeks and sweat for about five minutes, stirring occasionally.
- Add the potatoes and fry for a couple of minutes then add the vegetable stock. Bring to a gentle simmer over medium-low heat and partially cover the pan with the lid. Allow to cook gently for 30 to 40 minutes or until the vegetables are very soft.
- Puree the soup with either an immersion blender or by transferring the soup to a blender (in two separate batches). Blend in the cashews, nutmeg, salt and pepper. If the soup is too thick, add a little more vegetable stock until you reach the consistency you like.
- Transfer to a bowl and cover with plastic wrap. Cool in the fridge. When ready to serve, sprinkle with chopped chives and croutons and serve with fresh bread.