KETO Vichyssoise Soup

  • To prep

    30 min
  • To cook

    1 hr30 min
  • Level

  • Servings



  • - 1/2 cup butter
  • - 1 tsp minced garlic
  • - 1 tsp thyme
  • - 1 tsp tarragon
  • - Salt and white pepper to taste
  • - 2 large or 3 medium leeks
  • - 1 medium sized sweet onion
  • - 5 cups chicken bone broth
  • - 1 large Rutabaga
  • - I/2 cup heavy cream


    Chop the onion. Leeks will need to be sliced and washed. We are only using the white part with a small amount of the green where it starts to change color. Discard the rest. Rutabaga needs to be peeled, cut into 1-to-2-inch cubes and washed. To peel a Rutabaga cut it in half from top to bottom, lay the half flat side down, slice 1 to 2 inch thick then use a knife to peel the skin and discard. Cut and wash.
    Place the butter, garlic, onion, leeks and herbs in a medium to large pan. Sauté for 15 to 20 mins until soft and aromatic. It’s important not to allow the butter or ingredients to burn. Salt and white pepper to taste.
    Pour in the 5 cups of chicken stock, add the rutabaga, cover and low simmer for one hour. Once cooked the soup will need to be blended till smooth but once smooth you will be adding the heavy cream and allow to simmer for a further 10 mins.
    The soup is now done. You can eat it hot, warm or cold. I chill mine overnight to allow the flavors to meld and serve the soup cold. Serve with whatever garnish you prefer: Parsley, a swirl of heavy cream or Fish Roe.