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Vichyssoise

Yogic.Chef's picture
Ingredients
  Potatoes 450 Gram, peeled and sliced
  Turnips 7 Ounce, diced (200 Grams)
  Celery stick 1 , chopped
  Butter/2 tablespoons oil 25 Gram
  Water 18 Fluid Ounce (500 Milliliter)
  Milk/Soya milk 14 Fluid Ounce (400 Milliliter, Plus Extra If Needed)
  Chopped parsley 4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
Directions

Put the potatoes, turnips and celery in a large pan with the butter or oil and the water, adding a little more water if necessary to cover the vegetables.
Cover the pan and simmer the vegetables for 15-20 minutes, until they are soft.
Transfer the vegetables and the cooking water to a food processor or blender, add the 400ml (14 fl oz) milk or soya milk and puree until smooth.
Pour the soup into a large bowl and add more soya milk if necessary to bring the soup to the consistency you desire.
Stir in the parsley and season with the salt and pepper.
Chill for at least 1 hour before serving.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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