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bathing suit ready: a vichyssoise to dive into<\/strong><\/p>\n <\/strong>\u201cSoup is good food.\u201d Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90\u2019s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this<\/span> green vegetable vichyssoise<\/span><\/span><\/em>, light in texture and calories, is this week\u2019s<\/span> simple pleasure<\/span>.<\/span><\/em><\/p>\n Despite popular belief, vichyssoise was not created in France but in the United States (albeit by a French chef named Louis Diat). Chef Diat grew up near the town of Vichy in France (the reason for the soup\u2019s name) and potato and leek soup was what Diat ate for breakfast as a child (although it is not clear to me if he actually ate it cold in the morning). It can be made throughout the year because potatoes and leeks are always available.<\/span><\/p>\n Green vegetable vichyssoise<\/span> takes advantage of seasonal vegetables, fruits, and herbs. There is no dairy. The zucchini and asparagus are largely \u201ccooked\u201d without heat and then only quickly blanched with the soften celery and fennel. This minimal heat preserves their bright green color and is a healthy way to prepare them. The pur\u00e9ed avocado finish gives the soup its creamy texture without an overwhelming guacamole taste. The soup is filling and can be a meal with some fresh, hearty bread. An 8 ounce serving is about 200 calories (primarily due to the avocado) and you are getting your day\u2019s five vegetable and fruit requirement in one bowl.<\/span><\/p>\n Green vegetable vichyssoise<\/span> is everything you could want in a summer soup: creamy and delicious, nourishing, filling, and good for your bathing suit figure. Feel free to dive in.<\/span><\/p>\n <\/span>Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n <\/span><\/p>\n LM<\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n green vegetable vichyssoise<\/strong><\/span><\/p>\n <\/span><\/span><\/span>stats<\/span><\/span>:<\/span><\/span><\/span><\/p>\n yield:<\/span> 32 ounces what you need:<\/span><\/span><\/span><\/p>\n 1 tablespoon olive oil 1 bay leaf 2 tablespoon fresh chervil leaves 1\/2 cup pur\u00e9ed very ripe avocado <\/span><\/span><\/span>how to<\/span><\/span>:<\/span><\/p>\n <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" bathing suit ready: a vichyssoise to dive into \u201cSoup is good food.\u201d Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,886,18],"tags":[20,517,405,516,425,515,71],"class_list":["post-2647","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-my-inspirations","category-recipes","tag-asparagus","tag-avocado","tag-fennel","tag-vegetable-vichyssoise","tag-vegetarian","tag-vichyssoise","tag-zucchini"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2647"}],"version-history":[{"count":8,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2647\/revisions"}],"predecessor-version":[{"id":6911,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2647\/revisions\/6911"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span><\/em><\/p>\n![\"\"](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/with-bread-350x272.jpg\" "\\"with")
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\n<\/span>(8 ounce serving is 200 calories)<\/span><\/p>\n
\n<\/span>1 tablespoon minced shallots
\n<\/span>1 cup small diced celery
\n<\/span>1 cup small diced fennel heart
\n<\/span>1\/4 teaspoon ground cumin
\n<\/span>2 tablespoons dry white wine
\n<\/span>3 cups small rondelle sliced\u00a0 asparagus
\n<\/span>2 cups small diced zucchini
\n<\/span>1 teaspoon kosher salt
\n<\/span>2 tablespoon olive oil
\n2 tablespoons fresh lime juice <\/span><\/p>\n
\n<\/span>2 cups bottled water
\n<\/span>1\/4 teaspoon freshly ground pepper
\n<\/span>1\/4 teaspoon kosher salt<\/span><\/p>\n
\n<\/span>2 tablespoon fresh tarragon leaves
\n<\/span>1\/2 cup Italian parsley leaves
\n<\/span>1\/2 cup fresh coriander leaves<\/span><\/p>\n
\n<\/span>kosher salt (to taste)
\n<\/span>freshly ground black\u00a0 pepper (to taste)
\n<\/span>minced chives, as needed<\/span><\/p>\n\n
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![\"\"](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/07\/side-with-chive1-225x300.jpg\" "\\"side")
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