Yield:: 8 cups
Vichyssoise is an elegant soup. When made classically, vichyssoise contains potatoes, onions, butter, and cream. This totally vegetarian version calls for a tiny bit of blended seed butter instead of dairy products, and, for added flavor, I use cauliflower in addition to potatoes. It's incredibly simple and luscious yet very low in fat and calories. Cauliflower Vichyssoise may be served warm, but it is at its peak of flavor when thoroughly chilled.
- 4 cups water
- 4 cups cauliflower, broken into small florets
- 1½ cups peeled and chopped potatoes
- 1 cup chopped onions or leeks (use only the white bulb and the tender green part; see The Cook's Secrets below)
- ¼ cup sliced scallions
- 2 Tablespoons tahini
- 2 teaspoons Red Star Vegetarian Support Formula nutritional yeast flakes
- ¾ teaspoon salt, or to taste
- ¼ teaspoon ground white pepper, or to taste (black pepper may be substituted if absolutely necessary, or you can use a dash of cayenne for a slightly spicier taste)
- 2 to 3 Tablespoons thinly sliced scallions or chives, for garnish
- Place the water, cauliflower, potatoes, and onions or leeks in a 4112-quart saucepan or Dutch oven. Bring the water to a boil. Reduce the heat to medium, cover the saucepan with a lid, and simmer the soup, stirring occasionally, for about 15 to 20 minutes, or until all the vegetables are very tender. Remove the saucepan from the heat, and stir in the scallions, tahini, and nutritional yeast flakes.
- Puree the soup in batches. To do this, transfer a small portion of the vegetables and the cooking water to a blender. Process until the mixture is completely smooth. Pour the blended soup into a large mixing bowl. Continue processing the rest of the soup in a similar fashion.
- Season the soup with salt and ground white pepper, to taste.
- To Serve Chilled:
- Cool the soup, then transfer it to a covered storage container. Chill it for several hours or overnight in the refrigerator.
- Stir the soup well before serving it. Garnish each portion with some of the scallions or chives.
- To Serve Warm:
- Rinse out the saucepan or Dutch oven, and pour the blended soup back into it. Heat the soup for 5 to 10 minutes over low, just long enough to warm it again slightly and blend the flavors. Be careful not to let the soup boil or cook too long as this will curdle the puree and destroy its delicate consistency.
- Garnish each serving with some of the scallions or chives.
- The Cook's Secrets:
- Rinse leeks thoroughly to remove the sandy grit and dirt. The easiest way to do this is to slice halfway through each bulb lengthwise and separate the leaves gently so the inner sections of the leek are exposed and can be readily cleaned.
Serving size: 1 cup Calories: 71 Fat: 2 gm Carbohydrates: 11 gm Protein: 2 gm