70min 4 ppl
Vegan Truffle Vichyssoise
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 12 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 5g
Carbs 32g
Fats 22g
About this dish
A dairy-free take on the classic chilled leek and potato soup, blended to a mirror-smooth finish and enriched with full-fat coconut cream instead of dairy. The leeks are sweated low and slow — never rushed — for a naturally silky body, then the whole soup is lifted with a generous finish of black truffle oil and shaved fresh truffle.
Allergy Info
Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Leeks, white and pale-green parts onlyhalved lengthwise and thinly sliced4 large
- Yukon Gold potatoespeeled and cut into 2cm cubes3 medium
- Shallotsfinely sliced2 medium
- Garlic clovesthinly sliced3 cloves
- Fresh black truffle, for shavingor 15g good-quality preserved black truffle10 g
- Chivesfinely snipped, to finish1 small bunch
Tins & Jars
- Vegetable stock, unsaltedcold1.2 litres
- Full-fat coconut creamchilled400 ml
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
- Fleur de sel, to finish to finish
Oils & Condiments
- Extra-virgin olive oil, good-quality3 tbsp
- Dry vermouth (optional)1 tsp
- Black truffle oil, high-quality2 tsp
Utensils
- Large heavy-bottomed saucepan
- High-powered blender
- Fine-mesh sieve
- Ladle
- Chilled soup bowls
- Microplane or truffle shaver
Method
1
Slice the leeks, shallots, and garlic. Peel and cube the potatoes. Keep the potato cubes submerged in cold water until needed to prevent browning.
Approx. 10 minutes
2
Warm the olive oil in a large, heavy-bottomed saucepan over the lowest possible heat. Add the leeks and shallots, season with ½ tsp salt, and sweat uncovered for 25–30 minutes, stirring every few minutes, until completely collapsed, silky, and sweet with no browning at all — this slow sweat is the foundation of the dish.
Approx. 28 minutes
3
Add the garlic and sweat for a further 3 minutes until softened and fragrant but not coloured.
Approx. 3 minutes
4
Drain the potatoes and add them to the pan along with the vermouth if using. Stir for 1 minute until the vermouth evaporates.
Approx. 1 minutes
5
Pour in the vegetable stock, raise the heat to medium-high, and bring to a boil — this should take about 5 minutes.
Approx. 5 minutes
6
Reduce the heat to a gentle simmer and cook uncovered for 15 minutes, until the potatoes are completely tender and beginning to break apart at the edges.
Approx. 15 minutes
7
Remove from the heat and allow the soup to cool for 10 minutes, then add the chilled coconut cream and white pepper.
Approx. 10 minutes
8
Working in batches, blend the soup in a high-powered blender on full speed for 90 seconds per batch until completely smooth and slightly aerated — do not use an immersion blender as it will not achieve the required silkiness.
Approx. 6 minutes
9
Pass the blended soup through a fine-mesh sieve into a large bowl, pressing gently with a ladle. Discard any solids.
Approx. 5 minutes
10
Cover and refrigerate for a minimum of 4 hours, or overnight, until thoroughly cold — the soup must be served at fridge temperature.
Approx. 240 minutes
11
Once chilled, taste and adjust seasoning with fine sea salt. Stir in the truffle oil just before serving.
Approx. 3 minutes
12
Ladle the soup into chilled bowls. Use a microplane or truffle shaver to shave the fresh truffle directly over each bowl, finish with snipped chives and a pinch of fleur de sel, and serve immediately.
Approx. 5 minutes
