Serves 4
Vichyssoise is a chilled creamed soup traditionally made with leeks, potatoes and heavy cream. In my version, soaked, raw walnuts (for good omega-3's) are used to replace the starch, and fresh, raw milk from my local organic dairy is added at the end for protein and minerals.
1 tablespoon butter, ghee or olive oil
2 cups sliced leeks (about 2 medium), plus a few slices for garnish
1 cup sliced button or crimini mushrooms
2 cups chicken or vegetable stock
1/2 - 1 teaspoon salt (check sodium content of stock)
1/2 teaspoon dried thyme
1/8 teaspoon white or black pepper
1 cup walnuts, soaked in water to cover for 4-8 hours (to activates the enzymes)
1 cup raw, whole milk
Black pepper, for garnish
Heat the butter in a medium stock pot over medium heat. Add the leeks and mushrooms; cook for 5-7 minutes, until soft and fragrant.
Add the stock, salt, thyme and pepper. Simmer over medium-low heat for 12 minutes. Remove from the heat and cool to room temperature.
When cool, puree the soup and the walnuts (drained) in a food processor or high speed blender until smooth. With the processor running, slowly pour the milk through the feed tube and blend another 30-60 seconds.
Chill the soup or serve room temperature (if chilled, it may need to be thinned with stock or milk). Garnish with thinly sliced scallions and a grinding of black pepper.
©2008 Copyright Alison Anton - All rights reserved.