Vichyssoise with homemade vegetable stock – Pareve version

👨‍🍳 Method

For the Fried onion

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

   StoveLarge pot
2. 2
   Add the onion and leek and fry 8 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 20 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 cream and nutmeg, season with salt and black pepper and stir.

   Stove

   💡The 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 2 hours, until the soup is completely cold. Serve cold.

   Refrigerator
10. 12
    Sprinkle the leaves over each bowl.