Vichyssoise - Cold Leek and Potato Soup with homemade vegetable stock – Vegan version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the canola oil and oil in a large pot over low heat.

   StoveLarge pot
2. 2
   Add the onion and leek and fry 10 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
2. 4
   Bring to a boil over high heat and skim off the foam.

   Stove
3. 5
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Strain the stock through a fine sieve.

   Fine sieve
5. 7
   Add the vegetables and stock and bring to a boil.

   Stove
6. 8
   Turn down the heat and simmer 25 minutes, until the vegetables is completely tender.

   Stove
7. 9
   Blend with an immersion blender until smooth and creamy.

   Stick blender
8. 10
   Add the plant-based cooking cream and nutmeg, season with salt and black pepper and stir.

   Stove

   💡The plant-based cooking cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
9. 11
   Let cool and chill in the refrigerator at least 4 hours, until the soup is completely cold. Serve cold.

   Refrigerator
10. 12
    Sprinkle the leaves over each bowl.