Guest guest Posted May 23, 2004 Report Share Posted May 23, 2004 This is a favourite of ours - a veganized version of the French Vichyssoise. This version can be cooked in the crockpot/slowcooker on high or low (double the cooking time for the latter) and served hot or, in the manner of the original Vichyssoise, chilled. LEEK AND POTATO SOUP 4 potatoes (ca. 1-1/2 lbs or just over a kg.), peeled and cubed small 4 or 5 large leeks (to equal weight of potatoes), sliced thinly 3-1/2 cups of vegetable stock (home-made is best) 2 tbsp olive oil salt and pepper to taste 1 cup of soy milk or to taste chopped herbs to garnish* Layer the leeks and potatoes in the crockpot, adding the oil and stock to cover. Cook, covered, on high for four hours (or low for eight) - until the leeks and potatoes are cooked. Then put the vegetables and liquid into the blender, a little at a time, to blend just to a smooth consistency. If the soup is to be served hot, return it to the crockpot and add the soymilk. Taste for consistency and seasonings, adding more liquid, salt and/or pepper, as needed. Let the soup re-heat on high for around 10 or 15 minutes and serve garnished with fresh herbs. If the soup is to be served chilled, place in large bowl and stir in soymilk. Taste for seasonings and consistency and chill, covered, in the refregerator for several hours. For chilled soup, taste *again* before serving (since chilling 'kills' the taste of salt), and garnish with fresh herbs. *Herbs: Chives are conventional and appropriate. I also like to use basil or even cilantro/coriander leaves, and a light grating of lemon zest. Enjoy. Pat - now in Montreal -------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2004 Report Share Posted May 25, 2004 Pat, Wow; that sounds fabulous. I haven't made cream soups with soy milk. Do you have problems with it curdling/separating? , " veggiehound " <veggiehound> wrote: > This is a favourite of ours - a veganized version of the French Vichyssoise. > This version can be cooked in the crockpot/slowcooker on high or low (double > the cooking time for the latter) and served hot or, in the manner of the original > Vichyssoise, chilled. > > LEEK AND POTATO SOUP > > 4 potatoes (ca. 1-1/2 lbs or just over a kg.), > peeled and cubed small > 4 or 5 large leeks (to equal weight of potatoes), sliced thinly > 3-1/2 cups of vegetable stock (home-made is best) > 2 tbsp olive oil > salt and pepper to taste > 1 cup of soy milk or to taste > chopped herbs to garnish* > > Layer the leeks and potatoes in the crockpot, > adding the oil and stock to > cover. Cook, covered, on high for four > hours (or low for eight) - until the leeks > and potatoes are cooked. Then put the > vegetables and liquid into the blender, > a little at a time, to blend just to a smooth consistency. > > If the soup is to be served hot, > return it to the crockpot and add the soymilk. > Taste for consistency and seasonings, > adding more liquid, salt and/or pepper, > as needed. Let the soup re-heat on > high for around 10 or 15 minutes and > serve garnished with fresh herbs. > > If the soup is to be served chilled, > place in large bowl and stir in soymilk. > Taste for seasonings and consistency and chill, > covered, in the refregerator > for several hours. For chilled soup, > taste *again* before serving (since chilling > 'kills' the taste of salt), and garnish with fresh herbs. > > *Herbs: Chives are conventional > and appropriate. I also like to use basil or > even cilantro/coriander leaves, and a > light grating of lemon zest. > > Enjoy. > > Pat - now in Montreal > -------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 > Pat, > Wow; that sounds fabulous. > I haven't made cream soups with soy milk. Do you > have problems with > it curdling/separating? Nope. But I only re-heat it to the point of required 'hotness' once the soy milk is in - I don't let it simmer or boil. Perhaps re-heating on the stove top to be sure? Bear in mind, of course, that as a cold soup (the original intent) the soy milk never needs to feel any heat cuz it can be added after the soup has chilled ;=) However, I should note that I have, as you probably have, made 'bechamel' sauce with soy milk on top of the stove and had no problems with separating - but of course that has marg and flour to thicken it and hold it together. Best, Pat in Montreal Friends. Fun. Try the all-new Messenger. http://messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2004 Report Share Posted May 27, 2004 I have not had problems with soy milk...(Silk is actually the best when cooking) but with rice milk, I've had lots of problems. It serates and " curdles " fairly easily. Te Silk creamer is a great sub in soups and such for heavy cream....I've also seen quite a few recipes for " heavy cream " involving silken tofu. ~Alyssa Friends. Fun. Try the all-new Messenger Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.