I don’t know about you, but I take my lunch to work everyday. There are a few reasons for this. First of all, it’s cheaper. That’s definitely the most important thing, but also, I sometimes find it challenging to find wholesome (and vegetarian) lunches near my office. The only problem is that it takes time during the mornings to put lunch together, and I often get bored of the options I have. In order to combat this, I try to put some thought into my weekday lunches before Monday rolls around.
One of my mom’s favorite summertime foods is Vichyssoise, or cold potato soup. It may sound strange, and I admit that growing up I never liked it, but vichyssoise is a really refreshing lunch for warm summer days. It’s also super easy to make with a blender, food processor, or immersion blender. 5 days worth of lunches probably took me about 30 minutes to make, although I will probably have either a frozen veggie burrito or a green salad with these each day.
3 large Yukon potatoes
1 large onion, sliced
1 tablespoon butter
15 ounces chicken broth
1 pint sour cream
green onions (optional)
Boil potatoes in water until very soft. Sauté onions in butter until soft and clear. When potatoes are done, strain, peel them, and cut into large chunks. Combine onions, potatoes, and chicken broth in a large mixing bowl, and blend together with an immersion blender (if you’re using a blender or food processor, combine well). If eating immediately, add in sour cream and blend together. Top generously with pepper.
If not serving immediately, skip the sour cream step (this will make the soup last longer in the fridge). When ready to eat, add dollop of 3-4 tablespoons sour cream, pepper, and shake it up until the sour cream is blended into the soup.