Vegan & Gluten-Free Dandy® Celery Soup (Vichyssoise)

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YIELD
Serves 4

What You Need

  • 1.25 lb Package of Dandy® Celery Sticks or 2 whole Dandy® celery stalks
  • 2 peeled russet potatoes, cubed
  • 2 leeks, tender white and yellow parts only, chopped
  • 2 whole, peeled shallots, chopped
  • 1 quart filtered water
  • 1 tbsp. salt
  • 12 oz. package silken tofu

Make It

  1. Juice Dandy® celery - this can be done in juicer or high speed blender. Use cheesecloth or a nut milk bag to separate pulp. Should produce approx. 12 oz. of juice. Refrigerate.
  2. In medium pot, combine potatoes, leeks, shallots and water. Bring to a boil, then simmer until fork tender, about 15 minutes. Add salt and allow mixture to cool.
  3. To finish soup, puree potato mixture in high speed blender or with a handheld immersion blender. While blender is running, add chilled Dandy celery juice and silken tofu. Blend until smooth and creamy, adjust for salt. Serve chilled.

Garnish options - poached shrimp or crab, toasted almonds or minced chives.

Tip: This soup can also be served warm. Eliminate cooling time for simmered vegetables and chilling juice.

Recipe by Chef Todd Fisher

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