Vichyssoise is a soup that usually contains a lot of whole milk. I was a little hesitant to make a plant-based vichyssoise because of the taste of almond or coconut milk. But surprise, surprise! With oat milk, this Vichyssoise with Green Peas and Lovage was fantastic. And it’s as good served warm as it is served cold. This recipe makes a lot of soup, enough for 6-8 people, but if you want to cut everything in half, feel free to do so. Lovage is a perennial plant. The leaves smell similar to celery when crushed. They can be used in salads, or in soups and broth. If you can’t find lovage, try with celery leaves and maybe a little bit of celery seed, to enhance the flavor.
If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.
PrintVichyssoise with Green Peas and Lovage
Ingredients
- 5 large Yukon potatoes, peeled and cut into 1/2 inch dice
- 4 large leeks, white parts only, thinly sliced crosswise
- 4 cups vegetable broth
- 4 cups plant milk
- 2 teaspoons salt, or to taste, plus freshly ground black pepper, to taste
- 1/3 cup fresh lovage leaves, coarsely chopped
- 2 cups fresh or frozen green peas (thawed if frozen)
- Chives and extra lovage for garnish
Instructions
In a large soup pot, bring potatoes, leeks, broth, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 25-30 minutes, until the potatoes are very tender.
Let cool until it is safe to purée the soup in a blender, or use an immersion blender. If you used an upright blender, return the soup to the pot. Add the peas and cook until heated through. Chill to room temperature and then place in the fridge until completely chilled, at least four hours. Or do like I did and serve warm! You can always try it cold the next day! Bon appétit!
Vichyssoise avec petits pois et livèche
Ingredients
- 5 grosses pommes de terre Yukon, pelées et coupées en cubes de un demi pouce
- 4 gros poireaux, la partie blanche seulement, coupés en deux sur la longueur, et tranchés en demi-lunes minces
- 4 tasses de bouillon de légumes
- 4 tasses de lait d’avoine
- 2 c. à thé de sel de mer, ou au goût, et poivre noir, au goût
- 1/3 tasse de livèche, hachée
- 2 tasses de petits pois frais ou congelés (décongelés)
- Garnitures: ciboulette, livèche
Instructions
Dans un grand chaudron à soupe, porter à ébullition les pommes de terre, les poireaux, le bouillon de légumes, le lait d’avoine, le sel, la livèche hachée, et le poivre. Réduire le feu et laisser mijoter, à mi-couvert, pendant 25 à 30 minutes, jusqu’à ce que les pommes de terre soient très tendres.
Laisser refroidir un peu et transférer dans un mélangeur, ou utiliser un mélangeur à main. Retourner la soupe dans le chaudron, ajouter les pois et réchauffer. Retirer du feu, refroidir à température ambiante et placer au réfrigérateur, au moins quatre heures. Ou servir chaude. Bon appétit!