Hungarian Potato Soup with Bay
Serves 4
1 teaspoon neutral oil
2 ribs celery , minced
2 medium onions, minced
1 teaspoon dried parsley
¼ teaspoon whole peppercorns
4 bay leaves
2 quarts water
2 pounds waxy potatoes, peeled and cut into ¼-inch slices
1 ½ teaspoon sea salt
¼ cup nutritional yeast flakes
3 to 5 tablespoons distilled white vinegar
¼ cup vegan sour cream
1. Heat the oil in a large pot over medium heat. Stir in the celery, onion and parsley and cook until the onion is golden, about 7 minutes.
2. Wrap the peppercorns and bay leaves in several layers of cheesecloth and add to the pot. Bring to boil and reduce to simmer. Cook the soup for 10 minutes.
3. Add the potatoes, salt and nutritional yeast. Cook until the potatoes are very tender about 15 minutes. Remove the peppercorns and bay leaves and discard.
4. Stir in the vinegar and sour cream. Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with salt, black pepper and vinegar.
© 2011 Copyright Zsu Dever. All rights reserved.