Bulletproof Vichyssoise

Can someone give me a Bulletproof check on this? Not sure where leeks and turnips fall?? We'll likely eat this either way as it's freaking delicious, but I'd like to know if I'm significantly off the mark! Thanks! image/smile.png' class='bbc_emoticon' alt=':)' />


1/4 c organic pasture butter

2 organic leeks washed and rough chopped

1 organic onion chopped

1 fairly small head organic napa cabbage rough chopped

2 medium sized organic turnips

A good handful fresh organic parsley

4 c organic vegetable broth

1 c organic pasture butter

Pink Himalayan salt to taste

In a large pot melt 1/4 c butter over medium-low heat. Add leeks, onion, and cabbage and sauté until limp but not brown (about 10-15 minutes). Add turnips, parsley, and vegetable broth and continue to cook for 20 minutes longer or until turnips are soft. Remove from heat. Using a hand blender (or blending in batches in a regular blender), blend soup until smooth. Add remaining 1 cup of butter and salt to taste. Allow to cool and refrigerate for 2 hours. Vichyssoise is traditionally served cold, but is also very delicious warm.


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