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prep time
1 h 0 min
cook time
45 min
ready time
1 h 45 min
Keto French Vichyssoise
If you have never tried cold soup, this Keto French vichyssoise will set an excellent first impression. It is served cold and is prepared by cooking “potatoes” and leeks in chicken broth. The veggies are then blended with milk and cream until silky smooth.
Which Keto vegetable can you use to replace the potatoes?
For a low-carb potato substitute, we like to use celeriac. It is a Keto-friendly ingredient that tastes similar to potato and looks just like it. However, the texture of celeriac is not as creamy; it is a bit more fibrous. This is why you must blend the soup well to get it as smooth as possible.
How to serve this soup?
This Keto soup is traditionally served cold with some chopped chives. You can serve it as a starter at a dinner party or have it for lunch on a warm summer day. Some people prefer it hot and others chilled, but its flavors shine the most when it’s at room temperature.
Can you prepare this soup ahead of time?
Actually, this soup is one of the best French Keto recipes to be prepared in advance. It is supposed to be served at room temperature, so you need to let it cool to room temperature for an hour at least or chill it for 30 minutes after cooking. You can also make it and keep it in the fridge for up to 3 days. Take it out of the refrigerator and let it come to room temperature before serving. We don’t recommend freezing this soup because the texture will become a little grainy.
Net Carbs
3.9 g
Fiber
0.9 g
Total Carbs
5.4 g
Protein
3.1 g
Fats
9.2 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Leeks
1 cup, cut pieces
Celeriac (celery root), raw
200 g
Chicken broth
2 cup
Salt
0.25 tsp
Black pepper
0.25 tsp
Heavy cream
0.5 cup
Almond milk
0.5 cup
Chives
1 tbsp, cut pieces
Extra virgin olive oil
1 tsp
Recipe Steps
steps 4
1 h 45 min
Step 1
Chop the celeriac and leeks and add them to a deep pot. Add the chicken broth, salt, and pepper. Place over medium-high heat.Step 2
Bring to a boil, then drop the heat to medium-low and let simmer for 30- 45minutes until the veggies are tender. Puree using an immersion blender. You can pass it through a sieve for a silky smooth soup.Step 3
Add the heavy cream and almond milk and blend again. Taste the soup and adjust the salt to your liking. Transfer the soup to the fridge for 30 minutes to an hour until completely cooled.Step 4
Ladle into soup cups or bowls. Garnish with chopped chives, olive oil, and black pepper. Serve cold.
