RE: "cream" base for soups?
Posted Friday, January 8, 2010 at 2:51 PM
In the past, I have used soy milk or Silk creamer in place of milk or cream, and it has worked out well.
I made potato leek soup a few nights ago from a recipe I found that didn't include milk. I was very surprised that my (non-vegan) family LOVED it. It was creamy because I blended it, but it had a green color, so I thought they would immediately be turned off. Anyway, it was delicious. Here it is if anyone wants to try it:
Potato Leek Soup (David Lebovitz)
2-3 tablespoons olive oil (you can add a little vegan butter spread for flavor)
4 leeks, washed and sliced
1 teaspoon chopped fresh thyme; optional
1/4 teaspoon chile powder
6 cups (1.5l) water
1 1/4-pounds (600 g) potatoes, peeled and cubed
2 bay leaves
1/2 teaspoon freshly-ground white pepper or red pepper flakes
1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the sliced leeks and season with salt. Cook the leeks over moderate heat for 5-7 minutes, stirring frequently, until they're completely soft and wilted.
3. Add the thyme, if using, and chile powder, and stir for about 30 seconds, cooking them with the leeks to release their flavor flavors.
4. Pour in the water, and add the potatoes and bay leaf.
5. Cover and simmer until the potatoes are tender when poked with a sharp knife. Depending on which potatoes you used, it could take anywhere from 15 to 30 minutes.
6. Pluck out the bay leaves and puree the soup with the white pepper, seasoning with more salt if necessary. I use an immersion (stick) blender, but if you use a standard blender, be sure not to fill it more than half-full and secure the lid, and cover it with a tea towel when blending, to avoid hot soup or steam for causing problems. Don't use a food processor as that will make the potato purée gummy.
If the soup is too thick, add a bit more water, until it's the desired consistency.
(In the past, I have used soy milk or Silk creamer in soups for a creamy base, and it was very good).