A creamy cold soup, perfect for a sunny May lunch, most vichyssoise recipes are made with chicken stock and plenty of cream. This one is totally vegan, with tofu giving it exceptional creaminess. Jazzed up with a Jalapeno Verde Swirl, it’s delicious served either chilled or hot.
More bisque options
This creamy bisque lends itself to more than just being served as a soup. Stir spinach and cooked, diced yams into the hot bisque along with prawns or cooked chicken and serve hot. It’s so versatile and freezes well.
Chilled Velvety Bisque with Jalapeno Verde Swirl
Ingredients
- 1 medium yellow onion, diced
- 3 large leeks
- 2 lbs (1 kg) peeled potatoes, chopped
- 3 large garlic cloves, peeled and chopped
- 4 cups (1 L) low-sodium vegetable stock
- 6 oz (170 g) medium-firm tofu
- 1/2 cup (125 mL) fresh basil leaves, packed
- 1/2 cup (125 mL) fresh parsley leaves, packed
- 1/2 cup (125 mL) fresh cilantro leaves, packed
- 1 small jalapeno, core removed and minced
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) fresh lemon juice
- 1/8 tsp (0.5 mL) sea salt
- Pinch of pepper (optional)
Nutrition
Per serving:
- calories98
- protein5 g
- total fat3 g
- sat. fat1 g
- total carbohydrates13 g
- sugars2 g
- fibre2 g
- sodium333 mg
Directions
01
In large saucepan, add a splash of water and onion. Sweat onion until soft and clear, adding another splash of water as needed. Do not brown.
02
Trim leeks and rinse thoroughly to remove any grit. Chop white and light green parts only and add to onions along with potatoes, garlic, and stock. Bring to a gentle boil. Reduce heat to medium, and with lid ajar, cook until vegetables are soft and tender, about 20 minutes. Remove from heat and set aside just until cool enough to purée.
03
In high-speed blender, add bisque and tofu. Whirl until smooth. Add a splash more water for a thinner consistency, if you wish, although because this is being served cold, you’ll want it a little thicker. Add a pinch of salt and pepper to taste, if needed. Refrigerate until chilled. Bisque can be refrigerated for a few days or frozen.
04
In mini high-speed blender, combine Jalapeno Verde Swirl ingredients. Whirl at high speed until mixture is smooth and creamy. Add a splash of water if needed for a totally creamy consistency. Transfer to a squeeze tube and refrigerate.
05
To serve, ladle cold soup into serving bowls and dollop with Jalapeno Verde Swirl.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
