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Vichyssoise Creole

  • ServingsServings


  • 2 tablespoons butter
  • 2 medium onions, minced
  • 1 clove garlic, minced
  • 1/4 lb. cassava (yucca), diced (potatoes can also be substituted)
  • 4 cups vegetable stock
  • 1 cup light cream
  • chives and croutons (for garnish)


1. Sauté onions and garlic in butter until wilted.
 2. Add diced cassava, vegetable stock and cook until pieces are easily pierced with a fork.
 3. Let cool, then purée in an electric blender, adding cream slowly while blending.
 4. If the soup is too thick, thin to taste with milk.
 5. Season with salt and pepper and serve cold, topped with chives.and croutons

 1 cup - 1 1/2 cups stale bread cubes, preferably sourdough. Pan-fry in butter and dried thyme until medium brown and crunchy.
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