Filling and Refreshing Cold Sweet Potato Vichyssoise
I love soup so I am looking for some interesting cold soups that I can serve on these hot summer days that are both filling and refreshing. I found a great recipe in one of my favorite cookbooks, Williams-Sonoma’s New Orleans.
What I like about this cookbook besides the wonderful collection of recipes is the photographs and the descriptions of Old New Orleans. It is a mini history book as well as an inspiration for cooking. And a portion of the profits go to help the victims of hurricane.
I wanted to adapt the recipe to make it vegetarian but I didn’t have any Veggie Stock Gold on hand and didn’t have the time or the inclination to make a vegetarian stock on short notice. Veggie Stock Gold is a 20 to 1 classic vegetarian stock made by the same folks who make some of my other favorite stock reductions and demi-glace for sauces. You can learn more about these products and how to use them at www.gatewaygourmet.com.
The recipe calls for using chicken stock but I had some duck stock reduction from these same guys called Glace de Canard Gold also a 20 to 1 reduction but of classic duck stock. It is very similar to chicken stock but has a bit more flavor to it so why not give it a try. I also increased the ingredient amounts to make a little more but I have to warn you, I did not increase the cayenne pepper and everyone thought it was a little too spicy. I liked the extra kick but be careful. I would opt to use less and add more after tasting.
Classic vichyssoise is not made with sweet potatoes (sometimes called yams) but with regular potatoes. I like what they did with this recipe by adding extra color and flavor from the sweet potatoes and ginger. It can be served as a starter but I like it on a hot night with a side of salad for a light refreshing meal. I even had it for breakfast one morning and it was great.