Chilled Velvety Bisque with Jalapeno Verde Swirl - alive magazine
A creamy cold soup, perfect for a sunny May lunch, most vichyssoise recipes are made with chicken stock and plenty of cream. This one is totally vegan…
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Cooking tools:
- Blender
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Ladle
- Mixing bowl
- Serving bowl
- Refrigerator
Ingredients
- 1 medium yellow onion, diced
- 3 large leeks
- 2 lbs (1 kg) peeled potatoes, chopped
- 3 large garlic cloves, peeled and chopped
- 4 cups (1 L) low-sodium vegetable stock
- 6 oz (170 g) medium-firm tofu
- 1/2 cup (125 mL) fresh basil leaves, packed
- 1/2 cup (125 mL) fresh parsley leaves, packed
- 1/2 cup (125 mL) fresh cilantro leaves, packed
- 1 small jalapeno, core removed and minced
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) fresh lemon juice
- 1/8 tsp (0.5 mL) sea salt
- Pinch of pepper (optional)
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