Oil-Free Vichyssoise

Oil-Free Vichyssoise

This is a thick, smooth, and cool summer soup. It contains no oil has a very light flavor.

Ingredients: 5-6 servings

400 g
Soup stock cubes
400 ml
500 ml
White pepper
a pinch
as needed


1. Peel the potatoes and slice into 5 mm thick chunks. Thinly slice the onion.
2. Add the potato, onion and 400 ml water to a pan with the soup stock cubes and put on heat. When the water boils, lower the heat.
3. When the vegetables soften (this should take about 15-16 minutes) stop the heat.
4. Add the contents of the saucepan from Step 3, the milk and white pepper to a blender and switch it on. When smooth, it's ready to serve. If you still want a bit more flavour, add a little salt.
5. You can eat it straight away, or it's better chilled before serving. Sprinkle some parsley to finish if you like.

Story Behind this Recipe

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.