Vegan vichyssoise
*Plus 2 hours and 30 minutes of resting and chilling
Vichyssoise is a very light cold soup that is easy to make, ideal for the warmest times of the year.
Although there is no agreement on who invented this cold soup, with two French chefs and one Basque chef in contention, there seems to be no doubt that it owes its name to the town of Vichy, in the heart of France, and more specifically to the feminine form of the word for its inhabitants.
This soup also holds the mystery of where it was created, as both France and the United States claim it as their own. Although a very similar dish appears in the cookbook published in 1869 by the French chef Jules Gouffé, things get complicated because it first appeared officially, with the name and characteristics that have come down to us, in the early 20th century on the menu of the Ritz-Carlton hotel in New York, where it was originally listed as crème vichyssoise glacée.
The flavor of this dish is extremely delicate and its texture smooth and creamy, which, together with how simple it is to prepare and the temperature at which it is served, makes it a real must for spring and especially summer days.
But without a doubt, the best thing about this soup is its composition, based solely on plant-based ingredients, which results in a dish full of flavor and aroma, completely free of lactose, cholesterol and trans fats, that won't leave you feeling heavy.
This summer soup is rich in fiber, carbohydrates, flavonoids, alliin, allicin, amino acids, vitamins C, E and B (B6 and B9 or folic acid), sulfur, calcium, phosphorus, magnesium, potassium, sodium, zinc and, in smaller amounts, beta-carotene, copper, iron, manganese and selenium.
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- Step 1Cut the leeks leaving only the white part. We make some cuts along and wash well until they release all the earth. We cut them short and reserve.
- Step 2Peel the potatoes, wash them, cut them into medium pieces and reserve them. Peel the onion, cut it into very small pieces and reserve it too.
- Step 3Put the oil to heat in a pan and, when it is hot, take the onion and pochamos. When it is transparent, add the leek and sauté 5 minutes with the onion.
- Step 4After this time, add the potatoes and sauté 5 more minutes.
- Step 5We pour water to cover everything, let it cook for half an hour and extinguish the fire.
- Step 6We put everything in the glass of the blender, we throw the liquid cream, and we crush everything until obtaining a homogeneous cream, assuring us that there are not pieces of potato or leek.
- Step 7We pass the cream for a Chinese so that it is lighter, we let it cool at room temperature for about 2 hours and, if we want it cold, we put it in the fridge for 30 minutes. When it has cooled, we serve it.