Vichyssoise - Cold Leek and Potato Soup – Vegan version

👨‍🍳 Method

For the Fried onion

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

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and leek and fry 5–8 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.

   ⚙ Adding to the hot fat and fryingStove

   💡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
   Add the vegetables and stock and bring to a boil.

   Stove
2. 4
   Turn down the heat and simmer 25–30 minutes, until the vegetables is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 5
   Blend with an immersion blender until smooth and creamy.

   Stick blender
4. 6
   Add the cream and white pepper, season with salt 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.
5. 7
   Let cool and chill in the refrigerator at least 4 hours, until the soup is completely cold. Serve cold.

   Refrigerator
6. 8
   Sprinkle the leaves over each bowl.