Chilled Velvety Bisque with Jalapeno Verde Swirl

A creamy cold soup, perfect for a sunny May lunch, most vichyssoise recipes are made with chicken stock and plenty of cream. This one is totally vegan, with tofu giving it exceptional creaminess. Jazzed up with a Jalapeno Verde Swirl, it’s delicious served either chilled or hot.

This article originally appeared on alive.com as “Chilled Velvety Bisque with Jalapeno Verde Swirl”.

Chilled Velvety Bisque with Jalapeno Verde Swirl

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Ingredients

Bisque

• 1 medium yellow onion diced
• 3 large leeks
• 2 lbs peeled potatoes chopped
• 3 large garlic cloves peeled and chopped
• 4 cups low sodium vegetable stock
• 6 oz medium-firm tofu

Jalapeno verde swirl

• 1/2 cup fresh basil leaves packed
• 1/2 cup fresh parsley leaves packed
• 1/2 cup Fresh cilantro leaves packed
• 1 small jalapeño core removed and minced
• 1/4 cup) extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1/8 tsp sea salt
• Pinch of pepper optional

Ingredients Bisque 1 medium yellow onion diced 3 large leeks 2 lbs peeled potatoes chopped 3 large garlic cloves peeled and chopped 4 cups low sodium vegetable stock 6 oz medium-firm tofu Jalapeno verde swirl 1/2 cup fresh basil leaves packed 1/2 cup fresh parsley leaves packed 1/2 cup Fresh cilantro leaves packed 1 small jalapeño core removed and minced 1/4 cup) extra-virgin olive oil 2 Tbsp fresh lemon juice 1/8 tsp sea salt Pinch of pepper optional

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Instructions

1. In large saucepan, add a splash of water and onion. Sweat onion until soft and clear, adding another splash of water as needed. Do not brown.
2. Trim leeks and rinse thoroughly to remove any grit. Chop white and light green parts only and add to onions along with potatoes, garlic, and stock. Bring to a gentle boil. Reduce heat to medium, and with lid ajar, cook until vegetables are soft and tender, about 20 minutes. Remove from heat and set aside just until cool enough to purée.
3. In high-speed blender, add bisque and tofu. Whirl until smooth. Add a splash more water for a thinner consistency, if you wish, although because this is being served cold, you’ll want it a little thicker. Add a pinch of salt and pepper to taste, if needed. Refrigerate until chilled. Bisque can be refrigerated for a few days or frozen.
4. In mini high-speed blender, combine Jalapeno Verde Swirl ingredients. Whirl at high speed until mixture is smooth and creamy. Add a splash of water if needed for a totally creamy consistency. Transfer to a squeeze tube and refrigerate.
5. To serve, ladle cold soup into serving bowls and dollop with Jalapeno Verde Swirl.

Recipe Notes

Per 1/2 cup serving (with swirl) contains: 98 calories; 5 g protein; 3 g total fat (1 g sat. fat); 13 g total carbohydrates (2 g sugars, 2 g fiber); 333 mg sodium