Vichyssoise Pear Soup

On January 7, 2013

Never, ever has something that sounds so fancy been so simple to make.  Vichyssoise soup is basically just a potato leek soup, but let’s get serious: its so much sexier in french!

Add a pear, some tarragon and (gasp!) vanilla almond milk and hoooly-moly you have a savory, satisfying soup that people are going to fa-reak out over. I make this for dinner parties all the time and people think I am some sort of gourmet master…and far be it from me to ever correct them!

Grab your beret, a baguette and go to town on this sexy soup.  Slurp that sucker down and enjoy every second of it!

Vichyssoise Pear Soup

Servings: 4
Time: 35-40 minutes
What You need: 1 medium pot with a fitted lid

  • 2 leeks, chopped
  • 1 onion, chopped
  • 1 medium pear, cored and chopped
  • 2 tablespoons unsalted butter (or olive oil, to make it vegan)
  • 1 cup thinly sliced potatoes
  • 2 1/2 cups vegetable stock
  • 1 teaspoon dried tarragon
  • Salt, to taste
  • Ground black pepper, to taste
  • 3/4 cups unsweetened vanilla almond/ soy/ hemp milk

 

Directions

Gently sweat the chopped leeks and onions in butter (or olive oil, if vegan) until soft, about 5 minutes. Season with salt and pepper.  Do NOT let them brown.

Add potatoes, pear, stock and tarragon to the saucepan. Season with salt and pepper again.

Bring the soup to a boil, then cover and reduce to a simmer.  Cook very gently for 30 minutes or until the potatoes are fork tender.

Puree the mix in a blender or food processor until smooth. Taste, and adjust seasonings to your liking.  Gently stir in the milk before serving and garnish with another sprinkle of dried tarragon

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