If you have never tried vichyssoise, don’t think twice! I was a fool and spent years not wanting to give it a chance. I was young and didn’t know what I was doing. But the important thing is that later I grew up, I tried it and I loved it. A few years later I was already cooking the vegan version, which is very tasty and does not harm animals. Without further ado, I leave you with my vegan vichyssoise recipe, a very light version of this famous dish. You will see that it is very simple, suitable for kitchen novices.
- 500 gr. of potatoes
- 3 leeks
- 1 L. of vegetable broth
- Olive oil
- Salt. (Optional)
< li class = "ingredient" itemprop = "ingredients"> 250 ml. vegetable cream for cooking
- Discard the green part of the leeks and clean the white part with water. Cut into slices and reserve. Peel and cut the potatoes into slices about 1 cm thick. If some slices are very large, we can cut them in half.
- Heat a large pot and, once hot, add a good amount of oil to fry the leeks that we have cut. Before the leek browns, add the potatoes and the broth. Let simmer over medium-low heat for 30 minutes. After half an hour, add the cream, stir and turn off the heat.
- Brush the entire contents of the pot with the hand blender until a smooth cream remains fine. We add salt (if it did not carry the broth) and pepper to taste. Let cool and store in the fridge until cool.