Vichyssoise

Vichyssoise is traditionally served cold, however I will be serving mine hot (also accepted) as I gaze at the snow-covered landscape outside the kitchen window :- )


Difficulty Level: Facile

What you need:

• 2 cups leeks, trimmed and sliced
• 1 onion, chopped fine
• 3  large potatoes, peeled and diced
• 3 cups vegetable stock
• 1/2 cup rice milk
• 2 tbsp. vegan margarine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• sea salt, pepper, to taste

What to do:

1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
4. Garnish with fresh parsley and serve with warm crusty French bread.

Serves: 4-6  Bon Appetit!

French Onion Soup w/ Apple Cider

French onion soup as we know it today was made popular in 18th century France. Its rich flavor is made by caramelizing the onions, an essential technique in crafting the perfect french onion soup. Raw apple cider enhances this soup, acting as a substitute for Calvados, the apple brandy from Basse-Normandie. I vaguely remember its delicate nose as I sipped the golden liqueur as an aperitif in Caen, France during my student days. Typically made with beef broth, butter and gruyere cheese, this vegan version is made with vegetable broth, fresh thyme and a dollop of vegan butter. La soupe est vraiement magnifique!


Difficulty Level: Facile (Easy)

What you need:

• 2 tbsp. extra-virgin olive oil
• 2 large yellow onions, sliced thin
• 1 clove garlic, minced
• 2 tbsp. fresh thyme leaves
• 3 cups vegetable broth
• 1/2 cup apple cider
• 1 bay leaf
• salt and pepper, to taste

What to do:

1. Heat olive oil in a large stockpot over medium-low heat. Add onions, garlic and thyme and cook until caramelized, approximately 30-45 minutes.
2. Add vegetable broth, apple cider, bay leaf, salt and pepper. Bring to a boil and then let simmer for 30-45 minutes. Serve hot with a fresh baguette. Serves: 2  Bon Appetit!

Roasted Cauliflower (Choufleur) Soup

"How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?" -Charles de Gaulle

It's true, the French love their cheese. And for good reason! It's fabulous. They also love their heavy cream, rabbits, ducks, goose livers, etc. For the discerning vegan, creating animal-free French-inspired cuisine might seem an impossible feat (as did Charles de Gaulle regarding the ruling of his bel pays.) It can be done. While it may not taste as authentic as savoring the real thing in a candlelit bistro overlooking the river Seine, vegan-friendly French cuisine is gradually gaining popularity-even among its citizens.


This particular soup might be served as a starter in France. You may wish to do the same, or serve it as an entree with a fresh green salad.

What you need:

• 1 head choufleur
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 2 tbsp. virgin olive oil
• ground black pepper, to taste
• sea salt, to taste
• fresh thyme, to taste
• 3 cups vegetarian chicken stock
• 1 tbsp. vegan butter

What to do:

1. Preheat oven to 375 degrees F. Toss cauliflower, onions and garlic together in a large roasting pan and drizzle with olive oil, salt, pepper and thyme. Toss gently to coat. Roast the vegetables, uncovered for 25 minutes.
2. Place the roasted vegetables into a large pot with the stock, and bring to a simmer for 5 minutes. Add the vegan butter. Puree the soup in an immersion blender or in batches using a countertop blender. Garnish with fresh thyme and serve hot. 

This recipe serves 4 as a starter or 2 as a main dish. Enjoy this soup with a fresh garden salad and a glass of your favorite white wine or Perrier. Salut!