VICHYSSOISE

Our dairy-free version of this classic French soup: Smooth and sexy, it can be a cool part of a summer lunch or warm it up as part of a winter meal. 

The potatoes are added for their silky contribution but you can drop them if you are gluten intolerant or following an ubër-strict Paleo regimen. We also kept the skins on because there’s good stuff in it…and it takes too much time. This from a guy that has a job that never requires an ironed shirt. Hallelujah!

You can add a knob of butter to the hot mix when you are blending it for a more traditional version. Linda and I advocate a balanced approach to any endeavour including your food choices. Please do your own biohacking to discover what works for you.

6-8 servings.


INGREDIENTS

1/2 Cauliflower

2 Potatoes (or if need gluten-free version sub with 1/2 Cauliflower)

1 Leek

2 tsp Sea Salt

Additional salt and pepper to taste AFTER cooking.

Garnish suggestions parsley or scallions

PREPARATIONS

ROUGH CUT all clean veggies. Be sure to cut off and discard any bad bits or the potato eyes.

PLACE vegetables and salt in a large saucepan and add enough water to almost cover them.

BRING to a boil then lower heat.

SIMMER for about 15 minutes or until vegetables are soft.

DRAIN the cooking fluid into a bowl.

ADD the drained veggies to a food processor or blender plus 1 C of the drained water.

WHIZ the bejeezus out of the mixture. This will take a bit but you’ll eventually get the smooth texture you want. Add additional fluid sparingly to get the consistency you want. I tend to like ours a bit thicker; it’s easier to make it thinner later.

PLACE in a sealed container and refrigerate until cool.

SERVE chilled with a small garnish of chopped parsley or scallions.

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