Vichyssoise is a soup that usually contains a lot of whole milk. I was a little hesitant to make a vegan vichyssoise because of the taste of almond or coconut milk. But surprise, surprise! The vichyssoise was fantastic. And it’s as good served warm as it is served cold, as it is supposed to. This recipe makes a lot of soup, enough for 6-8 people, but if you want to cut everything in half, feel free to do so.

Lovage is a perennial plant. The leaves smell similar to celery when crushed. They can be used in salads, or in soups and broth. If you can’t find lovage, try with celery leaves and maybe a little bit of celery seed, to enhance the flavor.

• 5 large Yukon potatoes, peeled and cut into 1/2 inch dice
• 4 large leeks, white parts only, thinly sliced crosswise
• 4 cups vegetable broth
• 4 cups plain unsweetened almond milk
• 2 teaspoons salt, or to taste, plus freshly ground black pepper, to taste
• 1/3 cup fresh lovage leaves, coarsely chopped
• 2 cups fresh or frozen green peas (thawed if frozen)
• Chives and extra lovage for garnish

In a large soup pot, bring potatoes, leeks, broth, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce the heat to low, partially cover, and simmer for about 25-30 minutes, until the potatoes are very tender.

Let cool until it is safe to purée the soup in a blender, or use an immersion blender. If you used an upright blender, return the soup to the pot. Add the peas and cook until heated through. Chill to room temperature and then place in the fridge until completely chilled, at least four hours. Or do like I did and serve warm! You can always try it cold the next day! Bon appétit!