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Vichyssoise

August 7, 2009
Adapted from The Zen Monastery Cookbook

  • 2 onions, chopped
  • 1 lb. potatoes, cut into chunks
  • 1 lb. zucchini or other squash diced
  • a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired)
  • 4 c. water
  • 1 ½ tsp
  • ¼ c chopped fresh basil (or ½ tsp dried)
  • 1/8 tsp pepper
  • 2 c. milk or soymilk
  • optional: fresh basil, dill, parsley
  1. Saute the onions with the salt in a little water until very soft, about ten minutes.
  2. Add the water and potatoes and bring to a boil.  Reduce heat, cover, and simmer for five minutes.
  3. Add the zucchini, greens, and basil.  Return to a simmer and cook until everything is tender.
  4. Puree everything in a blender until it’s all very smooth.  Stir in the milk or soymilk and pepper and chill until very cold (3 or 4 hours) before serving.

Serves 6

From August 7, 2009 Fox & Fawn Farm Newsletter

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen

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