Vichyssoise

Ingredients

• Potato

  Flesh and skin, raw

  10 Potato medium or 2.13kg

• Leeks

  (bulb and lower leaf-portion), raw

  5 leek or 445g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Soup, vegetable broth, ready to serve

  1 cup or 221g

• Onions

  Raw

  1 ½ medium or 165g

• Almond Nut Base

  Nutty Made Inc.

  1 tbsp or 16g

• Buttery Spread

  Earth Balance

  2 tbsp or 28g

Directions

1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
2. Add potatoes and season with salt and pepper. Add thyme, oregano/marjoram, bay leaf (optional, 2) and stir well. Cover pot and continue to cook for 12 minutes.
3. Add stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
4. Add nut base or dairy free cream and let cook another few minutes, Puree soup in blender or food processor and cool.