Vegan Vichyssoise

• Vegetarian

• Produce

  • 1 Chives
  • 4 Leeks
  • 1 Potato, medium

• Canned Goods

  • 1 cup Vegetable stock

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Bread & Baked Goods

  • 1 Bread

• Liquids

  • 1/2 cup Water

Found on cilantroandcitronella.com

Description

Ingredients

• 1/2 cup cashews
• 1/2 cup water
• 1 tablespoon olive oil
• 4 leeks, white parts only, sliced
• 1 medium potato, peeled and chopped into cubes
• 1 cup vegetable stock (or a little more for a thinner soup)
• A pinch of nutmeg
• 1 teaspoon salt
• Pepper, to taste
• Chives, to garnish
• Bread, for croutons and serving

Directions

• Soak the cashews either overnight or in just boiled water for 10 minutes. Drain the cashews and blend them with 1/2 cup fresh water until creamy.
• In a large saucepan heat the oil over medium-heat. Add the sliced leeks and sweat for about five minutes, stirring occasionally.
• Add the potatoes and fry for a couple of minutes then add the vegetable stock. Bring to a gentle simmer over medium-low heat and partially cover the pan with the lid. Allow to cook gently for 30 to 40 minutes or until the vegetables are very soft.
• Puree the soup with either an immersion blender or by transferring the soup to a blender (in two separate batches). Blend in the cashews, nutmeg, salt and pepper. If the soup is too thick, add a little more vegetable stock until you reach the consistency you like.
• Transfer to a bowl and cover with plastic wrap. Cool in the fridge. When ready to serve, sprinkle with chopped chives and croutons and serve with fresh bread.