Country of origin: Holland

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If you’re looking to add some tasty international inspiration to your dining table, let The Healthy Voyager’s Global Kitchen be your guide. We are giving away copies of the book by Carolyn Scott-Hamilton all this week, so be sure to leave comments on our new posts this week in order to win… your comment is your entry! Winners will be announced next week.

With this recipe, Carolyn takes us on a voyage to The Netherlands. Cute name, delicious soup! You might prefer this to a traditional “chicken” noodle soup as it's creamy and chunky. Under the weather or not, it hits the spot every time!

Ingredients: (Yields 6 to 8 servings)
2 tablespoons Earth Balance® Buttery Spread
2 carrots, peeled and diced
2 leeks, chopped, rinsed and dried
2 large potatoes, peeled and diced
Salt and white pepper, to taste
6 cups vegan chicken broth (make with vegan chicken bouillon)
1 fresh bay leaf
4 sprigs fresh parsley, plus a handful chopped for garnish
4 sprigs fresh thyme
4 vegan chicken filets (try Gardein)
1 cup “vegan heavy cream” ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
1 vegan “egg yolk” ( 1 Tbsp finely ground flax seed + 3 Tbsp of hot water. Mix it up and let it cool a minute or two... as it cools it will take on an "eggy" consistency. )

Directions:
In a deep pot over moderate heat melt Earth Balance® Buttery Spread and saute the vegetables for 5 minutes.

Season with salt and white pepper. Tie the bay leaf, parsley and thyme together into a bundle and add to the pot along with the broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low and cook for about 10 minutes.

Uncover the pot, remove chicken and slice.

Whisk cream and “egg yolk” together in a small bowl. Then add a ladle of the cooking broth to cream and egg to temper it. Add this mixture into the pot and stir constantly for 2 to 3 minutes to thicken.
 
Add chicken back to the pot along with chopped parsley, remove the herb bundle and season to taste. Serve with crusty bread and enjoy!

For more info on Carloyn, we encourage you to connect with her at:
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What is your all-time favorite kind of soup? Tell us in the comments below… all replies will be eligible to win a copy of The Healthy Voyager’s Global Kitchen as well as enter you into our Everyday Giveaway for a chance to win coupons for free Earth Balance®!

I love just about all soups. Favorites include ones with veggies and beans/lentils. Also love mulligatawny from Hale and Hearty and sweet corn bisque.

Sounds delicious! Potato soup is my favorite, but red pepper and tomato is great as a side.

Vegetable stews are my personal favorite.

I just made this soup tonight. It was great! Thank you for the recipe

My favorite soup is a potato carrot chowder, adapted from a recipe by the Mcougall's. Will be trying this one soon; looks yummy.

I love soup in cold weather; it's hard to pick just one favorite. Today I would say Tomato Fennel soup (it's a recipe in an old Silver Palate cookbook). I'm hoping to try this recipe soon.

Is there a subsitute for the tofu? I am allergic to it.. thanks..

@Wolverine, you could try substituting the tofu mixture with an unsweetened soy creamer. But then again, if you're allergic to tofu you're probably allergic to all soy? Maybe cornstarch or some other kind of thickener mixed with liquid would do the trick.

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