Vichyssoise, or fishysquaw as my husband calls it, is soup that is typically made with leeks and potatoes and is served cold.  It’s also super fancy sounding because it’s French and anything that’s French sounds fancy.  Even if it’s gross.  Like escargot.

I can’t remember where I first heard about vichyssoise, probably Food Network because that’s where I hear about 99.5% of all food-related things, but I decided to try it out last weekend because I wanted to make something cold but I didn’t want to make gazpacho.

Once learning that vichyssoise is typically made with potatoes and I didn’t have any potatoes around and I don’t really eat regular potatoes, I almost gave up.  But then I remember I had some leftover Japanese sweet potato and a small rutabaga that I had picked up on a whim.  Because I am a person who picks up tiny rutabagas on a whim.  So I decided to make vichyssoise my own way.  I was not disappointed.

The other reason I wanted to make this soup?  I could use my new Vitamix!!!! I HAVE A NEW VITAMIX!! You have no idea how ridiculously excited I am about this.  I was not expecting to buy a Vitamix because real talk: Vitamix blenders are hella expensive.  They’re worth it, but it is a good chunk of change to drop on a blender.  But after the blender I’ve had since before Adam and I got married died, I knew I would need a replacement.

I looked around and toyed with getting a Blendtec (still expensive but a little more doable) and even had one picked out when Adam said, “Haven’t you always wanted a Vitamix?  Like, haven’t you been constantly sending me links to those since forever?”

I told him, “Well, yeah, but those are not cheap.”

“Won’t you get one eventually?”

“Someday, yeah.”

“Why don’t you just quit messing around and get one now?”

“Were you not listening about the money?”

“Yes, but we budget and we can afford this one.”

“Are you sure?”

“Will you use it and love it?”

“Duh”

“Then yes”

I love that man.  So I got my Vitamix (and pretty much stalked the UPS guy the day that it arrived) and now I blend all the things.  Including this soup.  And the drizzle.  Because #priorities #blenderfoodisthebestfood.

I hate that I just used hashtags there.  I apologize.  Make this soup to make up for it.

Vichyssoise with Garlic Chive Drizzle 

For the soup: 

• 3 large leeks, green ends trimmed and whites sliced thin
• 1 shallot, diced
• 2 cups Japanese sweet potato, diced (or any other white sweet potato)
• 1 small rutabaga, diced (about 1 cup)
• 5 cups water
• 1 cup full-fat coconut milk
• 1/2 tsp salt
• 1/2 tsp pepper

1. Heat a large stockpot or Dutch oven over medium-high heat.  Add a little olive oil and the sliced leeks and a little salt.  Saute for about 10 minutes, until they are soft and translucent but NOT starting to brown.
2. Add the shallot and saute for another minute or two and then add the sweet potato and rutabaga.  Cook for another minute.
3. Pour in the water and make sure all the vegetables are covered adding more water if needed.  Bring to a boil, add the salt and pepper, and then lower to a simmer.  Cover and cook for about 20 to 30 minutes.  The potatoes and rutabagas should be easily pierced with a fork.
4. In a large bowl, add the coconut milk.  Remove the soup from the heat and working in batches, completely puree in a blender.  You can also use an immersion blender, just make sure you get all the chunks.
5. Pour the pureed soup into the large bowl with the coconut milk and whisk together.  Taste and adjust the seasoning and then let it cool on the counter and then put it in the fridge to chill.
6. About 15 minutes before you’re ready to serve, pull out the soup.  Taste and add more salt if necessary.  Drizzle liberally with garlic chive sauce.

For the green chive drizzle: 

• 1/2 cup coconut milk
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1/2 cup fresh parsley leaves
• 1/2 cup garlic chives (or regular chives if you can’t find garlic chives)
• 2 cloves garlic
• 1/2 tsp salt
• juice of one lemon

1. Add everything to a blender and blend until smooth.  Keep in an airtight container in the fridge for up to a week.