Recipes: Soups

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Vegetable Vicchysoisse

vegetableviccyssoiseRecipe submitted by Michele S. of Hurricane, UT, for the 2009 Mambolicious Recipe Contest.


  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. unsalted butter
  • 2 cloves garlic, minced or micro-grated
  • 1 leek, white & green part only, sliced into semi-circles, washed & patted dry
  • 1 head broccoli, stems cut and broken into florets
  • 4 cups vegetable or low-sodium chicken broth
  • 2 cups water
  • Salt and pepper to taste
  • 1 cup frozen sweet peas
  • 2 ripe avocados, cut into chunks
  • Juice of 1/2 lemon
  • 1/3 cup Brown Cow Cream Top Plain


  1. Under medium heat, melt butter in extra virgin olive oil in medium large stock pot.
  2. Add garlic, leeks and salt and pepper to taste. Saute just until tender, about 8 minutes.
  3. Add broth, water and broccoli. Cover and bring to boil.
  4. Lower to simmer and cook until tender, about 15 minutes.
  5. Add frozen peas and cook for 5 minutes more.
  6. Remove from heat and allow to cool slightly.
  7. In the meantime, place avocado, lemon juice and Brown Cow in a blender.
  8. Slowly add soup mixture and blend well, adding more salt and pepper to taste.
  9. Serve either hot or cold. Serves 4 as main course or 6 as side. Can be frozen for future use. Reheat slowly. Do not boil.

Chef’s Notes: A smooth, creamy, healthy and nutritious take on ordinary vicchysoisse. Everyone loves this soup.

Servings: 4

Prep time: 10

Cook time: 30

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