Story goes that Vichyssoise is an American invention. A French chef from the Ritz in New York started to prepare and serve it in the 1910s based on his culinary memories from France. The original recipe is made of boiled and pureed onions, leeks, potatoes, cream and chicken stock. The recipe here is a vegan one and belongs to the Catalan chef Teresa Carles. She replaces the cream with the coconut milk and the chicken stock with the vegetable stock. The result? One of the best soups you have ever tried.
Vichyssoise with Coco and Peach
Print RecipeIngredients
- an onion
- 600 g of leek (the white part of two or three leeks)
- 300 g of potato (two mid-size)
- 3 table spoon olive oil
- 150 g of fresh coconut diced (or 100 g of dried coconut)
- 150 ml of coconut milk (I used a small tin of coconut milk of 200 ml)
- 1 1/2 litre of vegetable stock (you can use water with concentrated stock cubes always opt for the eco ones)
- one peach
- sprouts/black sesame seeds for decoration
- salt
Instructions
Finely chop the onion
Finely cut the leek into thin round slices
Peel and cut the potatoes into mid-size dices
Place a soup pot on a low heat, add the olive oil , the onion and the leek and make them sweat (until the onion becomes translucent)
Add the potato, the coconut flesh in dices (or the dried one) and the stock
Let it boil for 30 minutes until the vegetables become tender
Remove from the heat and add the coconut milk
Blend everything using a hand blender until you get a fine pure. Fix it with a pinch of salt
Pass the pure through a Chinese strainer especially if you used dried coconut. I have not done this. The finely fresh coconut bits were a lovely addition to the texture of the soup. But if you train for a Master Chef competition or want to impress your gusts this step is a must
When cooled down place the soup in the fridge
Serve it cold with bits of peach, some sprouts, a thread of olive oil and or sesame seeds
