Truffled Vichyssoise with Video Demo!

Let me tell you something, it is HOT in Tel Aviv right now.  Not that I ever had any doubts that summers in Israel were anything less than scorching, but after spending a year in the climate controlled comfort of suburban New Jersey, weeks on end of 90+ degree weather (fahrenheit, or about 32C for the rest of the world) with upwards of 70% humidity can be a bit of a shock to the system.  Now, don’t get me wrong, I still love the summer, days spent on the beach, cool drinks, warm nights, and everything that comes along with it, but it also means regularly trying to find ways to beat the heat without the benefit of 24/7 air conditioning.  This mostly involves well-placed fans, icy cold drinks, and meals that taste good cold.

Last week, I decided to try out a box of vegetables delivered fresh from an organic farm in the area.  I’ve always loved the idea of CSAs and vegetable co-op boxes, as it forces me to get creative, and eat a greater variety of vegetables than I normally would choose of my own volition.  Our box, which was delivered directly to my kitchen, included such goodies as arugula, parsley, onions, scallions, leeks, a winter squash, cucumbers, lettuce, tomatoes, and potatoes.  Upon seeing the bounty of alliums and roots, I knew I absolutely had to make vichyssoise, otherwise known as cold potato leek soup.  There weren’t quite as many leeks as I would have liked for the soup, so I supplemented with some regular onions, which I slowly caramelized with a ton of minced garlic in order to deepen the flavors of the soup.  I then added white wine, cubed potatoes, and lastly the leeks, which I cooked just long enough to soften, in order that they keep their bright, fresh flavor.  To round it all out, I pureed the veggies, then added a few pinches of truffle salt, a bit of truffle oil, and a can of light coconut milk.  The deep, heady aroma of the truffles counterbalances the bright punch of the leeks and white wine, while the coconut milk softens all the flavors, and brings them together in a smooth, velvety soup.  To help cool it down more quickly, I dropped several ice cubes into the cold soup, rather than thinning with water, but we were so hungry for dinner that night, that we ate it while it was closer to room temperature than chilled.  Of course, after chilling in the fridge overnight, it was even more heavenly, and the perfect meal for a hot summer’s day.

Making vichyssoise tonight! This week I ordered a box of organic vegetables from a farm in the area, and it included a ton of potatoes and leeks, so naturally I couldn't resist turning them into soup! Of course, it's so hot here, that it worked out even better to make a soup that's meant to be eaten cold. In order to add more flavor, I caramelized some onion and garlic as the base, then added the leeks at the very end so they just softened up. That way the soup retains the bright, fresh flavor of the produce! #vegan #whatveganseat #vegansofig #veganfoodshare #veganlife #veganlifestyle #plantpower #paleofriendly #kosher #pareve #soup #summer #fresh #local #healthy #eatclean #dairyfree #french #israel #telaviv #personalchef

A post shared by Ashley (@tipsyshades) on

Truffled Vichyssoise

  • 2 large onions, sliced
  • 3 tbsps olive oil
  • 7-8 large cloves of garlic, roughly chopped
  • 3-4 cups white potato, peeled and cubed
  • 1 c white wine
  • 1 tbsp dried thyme
  • salt
  • 4 small leeks, cleaned and sliced (not including the dark green part)
  • 2 tsps black truffle salt
  • 1 tbsp white truffle oil
  • 1 16 oz can light coconut milk
  • 1 scallion, thinly sliced

In a large pot over medium-low heat, add the olive oil, onions and a pinch of salt.  Sweat the onions for about 10 minutes, until they’ve released their juices and are translucent.  Add the chopped garlic, and continue to cook, stirring occasionally, about 45 minutes. The onions should be a deep caramel color, but take care not to burn them.  Add the potatoes to the pot, then deglaze with the white wine, scraping up any bits of onion that may have attached themselves to the pan.  Add water to cover the potatoes, and another generous pinch of salt.  Bring to a simmer for about 20 minutes, until the potatoes are tender.  Add the sliced leeks to the pot, and stir.  Cook about 10 minutes, until they’ve softened but are still a bright green.  Remove from heat.  Using an immersion blender, puree the soup until smooth and velvety.  Stir in the truffle salt, truffle oil, and coconut milk.  Adjust the seasoning and let cool.  If it’s too thick, you can add some water until it reaches your desires consistency, or add several ice cubes, which will help it cool down faster.  Serve chilled.  Garnish with sliced scallions if desired.

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