Oil-Free Vichyssoise

Name: Oil-Free Vichyssoise
Yield: 5 servings
Cuisine: American
Ingredients: 400 grams Potatoes; 1/4 Onion; 2 Soup stock cubes; 400 ml Water; 500 ml Milk; 1 pinch White pepper; 1 Salt

cookpad.japan @cookpad_jp

During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.

This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk. Recipe by Raby

During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.

This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk. Recipe by Raby

cookpad.japan @cookpad_jp

During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.

This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk. Recipe by Raby

During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.

This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk. Recipe by Raby

Saved

Ingredients

5 servings

400 gramsPotatoes
1/4Onion
2Soup stock cubes
400 mlWater
500 mlMilk
1 pinchWhite pepper
1Salt

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Steps

1

Peel the potatoes and slice into 5 mm thick chunks. Thinly slice the onion.
2

Add the potato, onion and 400 ml water to a pan with the soup stock cubes and put on heat. When the water boils, lower the heat.
3

When the vegetables soften (this should take about 15-16 minutes) stop the heat.
4

Add the contents of the saucepan from Step 3, the milk and white pepper to a blender and switch it on. When smooth, it's ready to serve. If you still want a bit more flavour, add a little salt.
5

You can eat it straight away, or it's better chilled before serving. Sprinkle some parsley to finish if you like.