The Art of French (Vegan) Leek and Potato Soup

Recipe one:

POTAGE PARMENTIER - Leek and Potato Soup

Basic Ingredients

Final Product

The vegan twist on the Recepie and Ingredients:

Use a 3- to 4 quart saucepan 
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the green part 
2 quarts of water
1 tsp salt
4 to 6 Tbs homemade soy cream (see below for more detail) or 2 to 3 Tbs softened vegan butter
to 3 Tb minced parsley 

Here is how we tackled it:

1) With Clean hands, peel your potatoes. Fingerling potatoes are delicious and petite, the color of the potato will affect the color of the soup. Chef Fletcher recommended saving the purple potato for the garnish, so these are all peeled yellow:

2) Prepare the garnish by slicing  paper thin pieces of purple (or any color) potato and soak in water- dont let it dry out!

When the soup is ready to garnish, put a few of the green leek strips in between 2 slices of the potato, rub with a little olive oil and bake until crispy. Tastes like a veggie potato chip - crispy and flavorful.

Angle the green leek slices for a little added style

3) The soy cream! You need this for a homemade base. Take 5 oz of silken tofu and blend with 1/4 c soy milk to make it thick and creamy like Julia's whipped cream. Use a food processor and blend until fluffy.

4) According to the recipe you are supposed to boil the vegetables  however to enhance the true flavor of the veggies, we "sweat" them (cook down in butter until they start to soften) in homemade vegan butter.

5) After the leeks get soft, add the water and a dash of salt. Bring to a boil then reduce to a simmer and let it cook for 40-50 mins. 

6) When the vegetables are finished cooking strain out the vegetables and put them in a blender, careful because they are extremely hot. Fill the blender with the broth, just covering the vegetables and blend. Adjust the consistency of the soup by adding stock if it is too thick. 

7) Return the soup to the pot and turnt the heat to low, put the 5 Tbs of creme in a separate bowl then incorporate the warm soup mixture 1 Tbs at a time so the creme doesn't curdle. Incorporate the warm creme to the soup and mix well. Once it is blended, top with garnish - and serve. The results turned out indescribably delicious, something you must try for yourself..