This is a thick, smooth, and cool summer soup. It contains no oil has a very light flavor.
During the hot season, I like refreshing and smooth soups. To make vichyssoise, you usually saute the onions in butter or oil and add heavy cream, but I omitted the oil completely for this version.
This makes a huge batch so if you're only preparing for a few, halve the amounts. Adjust the thickness of the soup to taste by adjusting the amount of milk.
Enjoy Japanese food around the world.