If your weather can't decide if it wants to be sunny and warm or rainy and cold, join the club. Thankfully, this simple soup from VN contributor Robert Cohen can be served warm or chilled, depending on the kind of dinner you're after. Speaking of hunting down the perfect dinner, do you ever wish you could create your favorite restaurant meal in your own kitchen? Well, do we have news for you! For the next week, we'll be accepting submissions for our September+October food feature, which will highlight dishes from readers' favorite restaurants. Want to see your dream dinner in print? Simply email us by Wednesday, May 19, with the name of the restaurant and dish, and entries with the most votes will be featured in our annual food issue!
Serves 6
What You Need:
2 quarts soymilk
1 medium leek
4 medium potatoes, peeled and diced
6 to 8 vegetarian bouillon cubes (to taste)
Salt
Fresh black pepper
What You Do:
1. In a large soup pot, bring soymilk to a boil. Cut leek in half lengthwise and wash each piece well (leeks are grown in sand so they must be carefully cleaned), then finely dice.
2. Add potatoes and leeks to boiling soymilk and cook until potatoes are soft, about 10 minutes.
3. Add bouillon cubes, and remove from heat. In a blender, purée until smooth. Adjust seasoning by adding salt and freshly ground pepper.
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