Vegan Vichyssoise

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As a child growing up, I LOVED when my mom made Vichyssoise.  I loved everything about it—the potatoes, the cream, the chives, even the white tureen in which it was served.  I never even made a non-vegan version, but all of a sudden, last week, I was determined to make one–a vegan one at that.  With a little help from a soy creamer, it made a very tasty dinner.

What a delicious summer soup!



10 ounces potatoes, peeled and sliced in small pieces

1 large leek, white only, sliced in ringlets

¼ cup finely chopped celery root (celeriac)

4 cups vegetable bouillon

1 small onion, chopped finely

2 tbs. margarine

1 small onion, chopped finely

splash of white wine (I used half of a little bottle of Chardonnay)

salt & white pepper

1 cup soy cream (cuisine)



Melt the margarine in a heavy frying pan.

Add the onion, celery and leeks and cook very slowly until glassy and soft.

You want the vegetables to remain as white as possible.

When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.

Add the potatoes and bring to a boil.

Reduce the heat, cover and simmer until the potatoes are soft.

Puree the soup to a fine, smooth consistency.

Stir in the seasonings, and add the white wine.


Serve, garnished with chopped chives, parsley or coriander leaves



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