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It is argued by people in the soup world that the dish is actually the traditional French soup Vichyssoise served hot. But, let’s face it, most of us associate it with St Patrick’s Day rather than with a French Chef who claimed to have created it in the Ritz-Carlton New York in 1917.

This recipe is named after my friend Mandy because it does not contain any celery, a food she firmly believes should become extinct. However, if you are not like Mandy and like celery, you can add two stalks (chopped) to the recipe.

INGREDIENTS

  • 6 leeks (the white part only)
  • 500g white potatoes
  • 1 large white onion
  • 4 clove garlic
  • 1500ml vegetable stock
  • 500ml oat milk
  • 2tbsp olive oil
  • 1 pinch salt and pepper

METHOD

1. Chop both the onions and the garlic finely.

2. Wash, peel and chop the potatoes into cubes.

3. Slice the leeks.

4. Heat the oil on a low heat and add the onions, garlic and leeks. Let it ‘sweat’ until the vegetable become soft; do not let them brown.

5. Add the vegetable stock, potatoes, salt and pepper and bring to the boil. Once it is boiled let the soup simmer for 30 minutes.

6. Once it is ready carefully scoop it into the blender. I like to cover the blender with a towel in case anything goes wrong, you will be more protected from the hot liquid as will your walls, floors etc. When the soup is blended pour it back into the saucepan.

7. Add the oat milk and stir bringing the soup back to the boil.

8. Serve with Irish Soda Bread.

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