It’s been a while since my last Soup Sunday, and the weather has been way too Summery to even think about soup lately. Unless you just got your teeth pulled out that is! I made a batch of this soup (along with a few others) the weekend before my wisdom teeth came out. It’s deliciously creamy, very tasty and full of goodness. This one is from the ‘Vegetarian’ book from the ‘Ultimate Recipes’ collection.
Vichyssoise (Serves 4)
Trim 3 large leeks, removing most of the green parts and finely slice the white parts. Melt 40g margarine in a large saucepan and fry the leeks along with 1 diced onion for 5 minutes, without browning.
Add 500g peeled, chopped potatoes, 850ml vegetable stock, 2tsp lemon juice, pinch of ground nutmeg, 1/4tsp ground coriander, 1 bay leaf, salt & pepper to the pan and bring to the boil. Cover and simmer for 30 minutes. Allow to cool for a few minutes and then process with a stick blender.
Mix together 1 egg yolk & 150ml light cream and whisk into the soup over a low temperature. Reheat gently, without boiling and then refrigerate to chill thoroughly. Vichyssoise is traditionally served cold, but it is also good hot.
Why Should I Eat That?
This soup is low in kilojoules and sodium and relatively high in fibre. It also contains 3 of your 5 serves of vegetables for the day.
Nutritional Information: (per serve)
Energy 1295.5kJ, Protein 7.7g, Fat (Total) 18.3g (Saturated) 6.8g, Carbohydrates (Total) 27.2g (Sugars) 6.8g, Dietary Fibre 4.6g, Sodium 523.9mg, 3.1 serves of vegetables.