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Vichyssoise

by Norie Mori

Dinner
Lunch
Gluten Free Vegan
Prep:
10 minutes
Cook:
20-25 minutes (Cooling - at least half day)
Serves:
4

Ingredients

2Tbsp

Spiral Organic Sunflower Oil

1

leek, leaves removed, cleaned, and sliced thinly

1

medium onion, sliced thinly

2

potatoes, peeled and chopped

1

celery stalk, sliced thinly

2C

water

2C

Bonsoy Soy Milk

1 sachet

Spiral Instant Dashi (Vegan)

salt and white pepper to taste

½C

sour cream (optional)

½C

light cream (optional)

Chopped fresh chives for garnish

Products used

Method

1

Heat the oil and cook leeks, onions and celery until translucent, stir occasionally.

2

Add potatoes, dashi paste and water to cover, bring to boil and simmer with lid, cook through until the vegetables become tender. Remove from heat and cool to room temperature.

3

Place them into the blender and make puree. (or puree using stick blender in the pot)

4

(Optional step) Cool and stir in sour cream and fresh cream. Chill in the fridge.

5

Add more salt and white pepper to taste. Serve garnish with chopped fresh chives.

Products used

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