Ingredients for the vichyssoise light for two:
- 2 bay leaves
- 2 leeks, chopped
- 2 shallots, chopped
- 3 tablespoons Azada Extra Virgin Olive Oil + extra
- 300 grams potatoes, peeled and cubed
- 500 ml unsalted vegetable stock
- 500 ml dairy-free milk
- ½ teaspoon apple cider vinegar
- Freshly ground sea salt and black pepper
- Fresh chives/parsley to garnish (optional)
Preparation time: 10 minutes
Serves: 2 people
Gluten-free | Vegan | Vegetarian | Dairy-free
Vichyssoise light recipe step by step:
- Heat the Azada’s Extra Virgin Olive Oil in a large saucepan and add the bay leaves, leeks, shallots, and potatoes.
- Season with freshly ground salt and black pepper and cover.
- Cook gently until the leeks have softened but not browned, stirring occasionally to prevent the vegetables from sticking to the base of the saucepan.
- Add the stock, milk and vinegar, season (if required) and bring to the boil.
- Simmer for 30 minutes.
- The soup may look a little curdled but will become smooth when blended.
- Leave to cool for 15 minutes. Remove the bay leaves and purée the soup in a food processor until well blended.
- Chill for at least 3 hours or overnight.
- Ladle into bowls and drizzle with Azada’s Azada Extra Virgin Olive Oil and a sprinkling of herbs.
If you prefer a silky smooth soup, push it through a fine strainer. You can also substitute the dairy-free milk for dairy-free cream if you want a heavier consistency.
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