Well, here she is: Episode 3 of the nom! nom! nom! cooking show. Enjoy this very classic and summery recipe.
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Vichyssoise
This soup’s origins are debated, but it’s creamy and addictive flavor is undeniably good. You can always use onions in place of the shallot.
1 tbsp. margarine
3 medium leeks, washed and finely chopped
1 shallot, minced
2 medium sized potatoes, peeled and chopped
1/2 teas. salt
4 cups veggie broth
1 cup soy milk or creamer (other non-dairy will work, but may separate)
black pepper and spring onions to garnish
In a stockpot, melt margarine over medium heat. Add leeks and shallot and sautee until translucent. Add potatoes and veggie broth and mix to combine. Simmer with lid on until potatoes are tender and break apart easily with a fork. Add soy milk and stir.
You can puree this soup in several different ways. Reserving much of the liquid, you can puree it in your food processor and then whisk in the liquid. You can also use a blender or an immersion blender directly in the pot. Transfer blended soup into a heat resistant bowl, cover, and put in fridge to chill. Serve soup with fresh cracked pepper and spring onions to garnish.
The wonderful, poetic and talented Mr. Peter Mulvey gave us permission to use his lovely song “Lila Blue” in this video. He’s truly one of the best songwriter’s I’ve ever heard and he puts on a hell of show (easy on the eyes, too). Check him out if you like what you heard. Listen to his acoustic version of “Shirt” off of his latest album to have your mind blown.
Okay, and now for my request. I have two, actually. For this show, I want to have more interaction between us. So, first off, if you have a recipe, baking or cooking, that you would like to see veganized on the show, please send it to me at nomblog {at} gmail {dot} com. If you have a picture of it to include, that would be excellent. If it seems promising, I’ll give it a go.
My second request is questions. I’d like to incorporate a Q&A segment. Have a question about vegan baking? Cooking? Food chemistry or history? The meaning of life? I could bore you for hours on end about linguistics or music. 😉 Let me know what’s on your mind, email you questions to the above address and I will sort through them and select questions for upcoming shows.
Don’t forget about the jam giveaway! Be sure to comment by Friday at 2 pm PST to be entered!
0 Responses to episode 3 and a request
Featured Friends of nom!
It’s here!
What a cool video!!! I love the St. John’s Bridge part.
Can’t wait to make this soup. You make it so easy!
Would love to see you make vegan ice cream/floats/creamy popsicles. Also, vegan cheese?
XO
Great work on that video! Love the music too!
Yum! Now I’m hoping my CSA farmer will have some leeks for us… but I’m afraid it will only come later in the summer. Anyways, I’ll remember your Vichyssoise when the time comes!
I love your videos! Good choice of music on this one – thanks for sharing the info on the artist. Can’t wait to try the recipe. Thanks for all you do – very entertaining!
Thanks, Samantha! We’re still learning a lot, but we have a lot of ideas so there will be plenty more to come.
Just made your Vichyssoise and it was delicious. Picked up some leeks at the farmers market this morning. It looked so good that we couldn’t wait for the chill and ate it hot. Have lots left over for eating it chilled too. Yum. It was so good. Thank you for this awesome recipe!
Hi Karen!
I’m glad you like it! That is too funny. Full disclosure- the soup that I garnish at the end is warm… we couldn’t wait either! It tastes even better the next day after it sits.
Kris, this is your best cooking show yet! Will try the Vichyssoise next time I find some good leeks!
I was looking for that song on iTunes. Can you tell me the name of it?
It’s called “Lila Blue” and it’s on his album “The Knuckleball Suite”. “Kitchen Radio” and “Notes from Elsewhere” are my two favorite albums from him. He’s going to be coming through Mpls on tour this fall, I can’t recommend seeing him live enough, he’s a great showman.
Thanks, Kris! I am going to check out his tour schedule!
Kris, I am going to start some canning in 2 weeks. I haven’t done it since I was a kid (seemingly endless hours of it on Grammas farm!). Would love a how-to video or post! Is it possible to can pesto, or would it be gross and not worth it???
I’ve seen pesto in jars at the store, but I don’t think it can be canned because of the low acid level. Pesto does freeze really well though. And keep an eye out for the answer to your question later this week!