This soup was a staple in our house when I grew up - served particularly for special gatherings or parties. A creamy, rich soup, that was served with sour cream and freshly baked baguette - everybody loved it. Substituting tofu sour cream for the regular sour cream can turn this soup into a delicious vegan alternative.
1 leek, finely sliced
2 large potatoes or an equal amount of rutabaga, cut into cubes
2 tablespoons olive oil
2 - 3 cups of water (or unsweetened almond milk)
Sea Salt to taste
Minced scallions for garnish
Optional: oregano, basil and/or thyme to taste
Tofu sour cream (scroll down for recipe)
Sauté the sliced leeks in the olive oil and a pinch of salt until the leeks are wilted, then add potato or rutabaga cubes and sauté for another 2 - 3 minutes. If you are adding herbs, add them at this time.
Add water (or almond milk) and simmer until all the vegetables are soft (approximately 20 - 25 minutes).
Blend the ingredients in a blender.
Serve with scallion garnish and optional tofu sour cream topping.
Tofu Sour Cream Topping
½ lb tofu
1/8 to 1/4 cup pickling juice from natural cucumber dill pickles (like ‘Bubbies’ brand) or Kalamata olive pickling brine
1/2 teaspoon of mustard
1 - 2 teaspoons of sesame oil or olive oil
1 teaspoons ume vinegar (optional)
1 scallion, minced
Place all of the ingredients into a blender and blend until smooth. This dressing can be kept for several days in the refrigerator.