Friday, June 28, 2013
According to Wikipedia, vichyssoise may not be a French creation. And here I was thinking I was being oh so international by including the dish in my run of cold soups. I left off the leeks figuring it wouldn't matter and I wasn't wrong.
This soup didn't last very long. My husband ate it almost entirely in one sitting. And I left some on the table only to find little cat's tongue prints on the surface. The only one in my family who did not love this soup was my son. He's not too into soups these days. I think they remind him of baby food, but I am not sure. He doesn't know what he's missing! The sweet potato and sweet onion really compliment each other.
2 tablespoons canola oil
1 bag small potatoes, peeled and quartered
1 very large sweet white onion, chopped
Enough vegetable broth to cover potatoes and onions, more if you like your soup liquidy
Salt and pepper to taste
Scallions for garnish
1. Heat oil in a stock pot or dutch oven. Saute onion until translucent without browning. Add potatoes and stock. Boil until potatoes are tender. Add salt and pepper to taste. Blend contents with a hand blender or carefully transfer contents in batches to a standup blender, blend, and return to pot.
We ate this soup warm but you can chill it and eat it cold too. I didn't use cream but you can add that to it if you prefer, vegan or not.