Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Bonsoy Vichyssoise

Recipe By: Norie Mori

INGREDIENTS

2Tbsp Spiral Organic Sunflower Oil
1 leek, leaves removed, cleaned, and sliced thinly
1 medium onion, sliced thinly
2 potatoes, peeled and chopped
1 celery stalk, sliced thinly
2C water
2C Bonsoy Soy Milk
1 sachet Spiral Instant Dashi
salt and white pepper to taste
½ cup sour cream (optional)
½ cup light cream (optional)
Chopped fresh chives for garnish

Bonsoy Vichyssoise

METHOD

  • Heat the oil and cook leeks, onions and celery until translucent, stir occasionally.
  • Add potatoes, dashi paste and water to cover, bring to boil and simmer with lid, cook through until the vegetables become tender. Remove from heat and cool to room temperature.
  • Place them into the blender and make puree. (or puree using stick blender in the pot)
  • Cool and stir in sour cream and fresh cream (optional). Chill in the fridge.
  • Add more salt and white pepper to taste. Serve garnish with chopped fresh chives.

SPIRAL FOODS