Eosinophilic Esophagitis Friendly Vegan Vichyssoise
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 4 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 2 medium shallots, thinly sliced
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp kosher salt, plus more to taste
- ¼ tsp white pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot over medium-low heat until shimmering. Add the leeks and shallots with a pinch of salt and cook, stirring occasionally, until completely softened and wilted but not browned, about 12–15 minutes.
- 2
Add the potatoes and vegetable broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and break apart easily when pressed with a spoon, about 18–20 minutes.
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