There is nothing better than a hot bowl of creamy soup on a rainy, wet evening. Vichyssoise (pronounced Vishee-Swaaz) is one of the first soups I learned to make. The recipe I followed was from Niru Gupta’s The Art of Western Cookery. This cookbook was my earliest introduction to international cuisine, demystifying several recipes from around the world which in the 1980s were clubbed under one broad category simply referred to as “continental food.” Sadly, the book is no longer in print, but I still possess (and treasure) my well-weathered copy.

Vichyssoise is a simple soup made with leeks, potatoes, chicken broth and cream. It is usually served chilled (though we always preferred to eat it warm). Since leeks were hard to source back in those days, I would use a mix of spring and red onions instead. For this version I opted for sweet potatoes and vegetable broth. The suggested garnishes are optional, but the salty feta and pungent micro greens provide a nice contrast to an otherwise mild, velvety soup. I made the vichyssoise in an electric pressure cooker, but I have also included the stovetop procedure below.

Recipe

Sweet Potato Vichyssoise

(Serves 4)

Ingredients

1 tbsp salted butter
1 bay leaf
4 spring onions, chopped
1 medium sized red onion, finely sliced
1 tsp finely chopped garlic
2 large (approx. 500 grams) sweet potatoes, peeled and cubed
4 cups vegetable broth (this can be substituted with 2 soup cubes and 4 cups of water)
Salt and black pepper to taste
1/4 cup fresh cream (I used Amul Fresh Cream)
1/4 tsp freshly grated nutmeg
2 tbsp crumbled feta cheese and some fresh micro greens for garnish

Method

Stovetop Method

In a pressure cooker, melt the butter over medium heat. Add the bay leaf, spring onion, red onion and garlic. Sauté until the onions turn transparent.

Add the sweet potatoes and sauté for 5-7 minutes.

Stir in the vegetable broth and add salt to taste. Stir well, cover and pressure cook for about 3 whistles or 12 minutes. Remove from heat and allow the pressure to release naturally.

Once the pressure has released, open the pressure cooker and use an emersion blender to carefully puree the soup until completely smooth.

Return the pan to the heat and bring to a gentle boil. Lower the heat and stir in the cream, nutmeg and pepper. Taste and adjust the salt as needed.

Simmer for another 5-7 minutes, then turn of the heat. Serve the soup warm or cold, garnished with crumbled feta and micro greens.

Instant Pot/Mealthy Method

Swirch on the pressure cooker and select the Sauté mode. Set it to Normal.

Add the butter to the inner pot and let it melt. Add the bay leaf, spring onion, red onion and garlic. Sauté until the onions turn transparent.

Add the sweet potatoes and sauté for 5-7 minutes.

Stir in the vegetable broth and add salt to taste.

Press Cancel to exit the Sauté mode. Lock the lid in place and turn the steam vent handle to the Sealing position. Select the Pressure Cook (Manual) mode and set it to High for 15 minutes.

Once the cooking time is up, allow the pressure to release naturally until the red float drops down to its original position.

Remove the lid and use an emersion blender to carefully puree the soup until completely smooth.

Select the Sauté mode and set it to Low. Stir in the cream, nutmeg and pepper. Taste and adjust the salt as needed.

Let the soup simmer for 7-8 minutes, then Cancel the Sauté mode. Serve the soup warm or cold, garnished with crumbled feta and micro greens.