RECIPE: Leek and Potato Soup (Vegan)

[Guest guest]

LEEK AND POTATO SOUP (VEGAN)

 

This is a favourite here in cold weather OR hot. It is simply my vegan version

of the French vichyssoise, which is almost always served cold. Whichever

way you choose to serve this one, it's dead simple to make and apart from the

optional olive oil and the soymilk is fat free.

 

To make this, you can use a crockpot /slowcooker or a large, covered top-of-

the-stove pan.

 

4 potatoes (ca. 1-1/2 lbs or just over a kg.), peeled and cubed small

4 or 5 large leeks (to equal weight of potatoes), sliced thinly

3-1/2 cups of vegetable stock (home-made is best)

2 tbsp olive oil (optional)

salt and pepper to taste

1 cup of soy milk or to taste

chopped herbs to garnish*

 

CROCKPOT METHOD:

Layer the leeks and potatoes in the crockpot, adding the oil and stock to

cover.

Cook, covered, on high for four hours (or low for eight) - until the

leeks and potatoes are cooked.

 

STOVE-TOP METHOD:

Same as above *except* cook only until the potatoes and leeks are tender -

around twenty minutes or so.

 

BOTH METHODS:

When vegetables are tender, put the vegetables and liquid into the blender, a

little at a time, to blend just to a smooth consistency. Do not overblend

because the potatoes will turn gluey.

 

If the soup is to be served hot, return it to the crockpot and add the soymilk.

Taste for consistency and seasonings, adding more liquid, salt and/or pepper,

as needed. Let the soup re-heat on high for around 10 or 15 minutes and

serve garnished with fresh herbs.*

 

If the soup is to be served chilled, place in large bowl and stir in soymilk.

Taste for seasonings and consistency and chill, covered, in the refregerator

for several hours. For chilled soup, taste *again* before serving (since

chilling 'kills' the taste of salt), and garnish with fresh herbs.

 

*HERBS for garnish: Chives are conventional and appropriate. I also like to

use basil or

even cilantro/coriander leaves, and a light grating of lemon zest.

 

NOTE: This soup can be gently re-heated, if you want to serve it hot, another

day. It will keep nicely for a couple of days or so in the refrigerator to serve

either hot or cold. Freezing is not recommended.

 

SUBSTITUTIONS: Mild onions will do nicely instead of leeks for a somewhat

different flavour. For lacto-vegetarians, cow's milk can be substituted for

soymilk. Cream could be used by those lacto-vegetarians who feel that

concerns for authenticity (and the hypothetical mother-in-law's inevitable

judgement) supercede those for health. For those who don't like either 'milk'

option, more vegetable stock produces a soup that departs from the

vichyssoise concept but is nice when served hot.

 

Enjoy.

 

Pat ;=)