Soup of the Week: Vegan Blanquette

I have been wanting to experiment with making a vegan blanquette for a very long time, certainly since I made the salmon blanquette I posted about not too long ago. The thing is, when I experiment with veganizing classic dishes, I kinda like to have proper vegans around to test them out for me and all of my best vegans are busy folks, making such an experiment with proper test subjects difficult to coordinate.

As chance would have it, I got a text from the daughter asking if I might host a wee birthday luncheon for a BFF who happens to be vegan, presenting a perfect opportunity to act upon this idea I’ve had stewing (souping?) in the back of me noggin for far longer than is comfortable.

The experiment was a total success. It tasted as rich and wonderful as I had imagined and we polished off the entire dutch oven full of the stuff between four of us. Along with two homemade baguettes.

What you need:

  • Olive oil for frying (~ 1/4-1/3 cup)
  • 2 shallots, sliced
  • 1 carrot, cut in half lengthwise and sliced into 1/4 inch half-moons
  • 1 celery stalk, sliced in 1/4 inch slices
  • 1 large potato, cubed
  • Pinch of nutmeg
  • Salt & pepper to taste
  • Water to top up
  • 2 cups of veg stock
  • 5-6 sprigs of fresh thyme
  • 2 bay leaves
  • 1 lb asparagus
  • 1/2 lb mushrooms (I used a mix of portabellos and oyster)
  • 1 L almond milk
  • 1/2 cup fresh parsley, finely chopped

What you do:

  1. In a large pot, sautée the shallots in about 1 tbsp olive oil over medium-low heat.
  2. Once the shallots are translucent, add the carrot, celery, nutmeg, and a little salt & pepper.
  3. Cook for about 5 minutes, stirring occasionally.
  4. Add the stock, thyme, bay leaves and enough water to cover the veg by about an inch.
  5. Simmer for 20 minutes, still on medium-low.
  6. In a sauce pan, sautée the asparagus and mushrooms in a little olive oil over medium-high heat. Work in batches so they’re always in a single layer and not overcrowded or they will get mushy. Remove each batch from the heat just as they start to brown and set them aside. Continue until all of the mushrooms and asparagus have been lightly sautéed.
  7. Once the vegetables in the soup pot are fork tender, add the almond milk and sautéed veg.
  8. Simmer over medium-low heat for about 10 minutes.
  9. Stir the parsley in, remove the bay leaves and thyme sprigs (or be lazy and leave them in, as I did), then serve with baguette slices.





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