White Vegetable “Vichyssoise”

vichyssoise.jpg

Ingredients

6 Leeks, white & light green parts only (and/or scallions, sweet Vidalia onions, small dice), split, washed well & sliced thinly

1 – 1 ½ sticks unsalted butter

1- 1 ½ lbs red, yellow, or white boiling potatoes, peeled and sliced thinly

1 head cauliflower, separated into florets

2-3 daikon radishes, thinly sliced

4 baby turnips, thinly sliced

1-2 kohlrabi bulbs, peeled and cut into similar chunks, sliced thinly

1-2 celery petioles, thinner, not too fibrous, or celery hearts, inner stalks with leaves, sliced thinly

2-3 quarts of chicken stock

Salt & freshly ground (white or black) Pepper

Ground thyme or well-chopped leaf thyme

Parsley

Instructions

  1. Melt 1 stick butter over low heat in soup pot, sauté/sweat leek/onion mixture over low heat, stirring often so mixture doesn’t brown. If necessary, add more butter as the mixture cooks to keep moist. Cook until tender, about 20 minutes.
  2. Add sliced vegetables/ florets, salt & pepper, thyme, 1-2 whole parsley sprigs, and stock to barely cover.
  3. Bring to a boil, reduce heat to simmer, cover & cook until all vegetables are very tender, about 30-45 min.
  4. Remove parsley sprigs. Pureé vegetables with immersion blender completely (being careful not to splash hot liquid) until a thickened soup.
  5. Taste and adjust seasonings. Let cool c 10-15 min. Add coarsely chopped parsley to taste and pureé again to thoroughly incorporate but retain color. Let cool, then refrigerate until chilled. Serve topped with chopped chives, chive oil, dill, or as desired.

(Submitted by TWebb, FL CSA member)

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