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Vichyssoise (sort of)

Vichyssoise I wanted to do two things:  use the potatoes we recently got in our Red Fire Farm CSA, and make a cold summer soup.  So I settled on making vichyssoise.

Alas, I didn’t have any leeks, and since I was feeling lazy and didn’t want to go to the store, I decided that I didn’t need leeks since I was already putting onions and garlic in the pot.  No complaints after tasting it before putting it in the fridge to cool.  🙂

Faux Vichyssoise

You’ll need:

  • 2 medium onions
  • 1 clove garlic
  • 2 tbsp butter
  • 3 cups chicken broth
  • 4 medium potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 1 cup cream (I’m going to use fat free half and half since I’m on a diet, I’ll let you know how it tastes)

Here we go:

  1. Mince the onions and garlic, and add to saucepan with butter.
  2. Sweat onions in butter until soft (don’t let them brown).
  3. Add chicken broth and potatoes.  Add salt and pepper to taste (don’t add too much).
  4. Bring to a boil and then simmer for 30 minutes.
  5. Let cool for a bit, then blend until smooth (I used a stick blender, but you can use a blender or food processor).
  6. Refrigerate until cold (I refrigerated overnight).
  7. Swirl in 1/4 cup cream just before serving.

I can’t wait to taste the final product tomorrow! 😀

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