 What's up? How are you guys today? I'm gonna show you how to make a Vichy sois Which is a classic French soup that has leeks onions potatoes a bit of cream It's served cold. So this is a summer recipe and it is absolutely delicious With my current dietary restrictions and health channel. We will be making specific substitutes So this is the minimally inflammatory version of this recipe I will note where you would substitute for the classic ingredients So the organic russet potatoes are finally back in season I mean I was able to find regular potatoes, but since I only eat organic foods I figured I would wait to do this recipe for you guys when they were available. You know the Yukon gold the fingerling Red potatoes, they're either a pain to peel and they don't taste as good The texture doesn't turn out as good. What you really want is these organic russet potatoes I have some yellow onions. Usually I use white onions as long as they're organic. It's fine The substitute here is the leeks Most people are not going to have leeks in their local grocery store, especially organic I mean I can get them but then most of you guys aren't going to be able to make this So we're just using onions instead of mostly leeks and some onions. So traditionally classically Yes, you would use leeks and potatoes But the onions turn out just as good and it's something that most people have access to plus. It's much less expensive Here we have five cups of our collagen broth from Frankie's Syringe Meat We're actually just going to use probably one of these jars because it's so concentrated Normally the recipe will call for five to six cups of broth But you know your typical broth or stock is you know much more diluted than what we have So keep that in mind. You could also use the chicken stock which we have on Frankie's Syringe Meat I think that would turn out a lot more delicious because this is really just made from Bones and collagen whereas the chicken stock is made from roasted chicken meat I have some here in my fridge. I can show you guys It's just as gelatinous and if you open this up and smell it You'll just want to drink the whole thing absolutely amazing So yeah, a high quality chicken stock like that is definitely more classic and it will yield more flavor You could also just use water. That's what we're going to do a combination of water and the collagen broth Instead of dairy cream. I'm using some coconut milk. Normally I'd use coconut cream, but I don't have any this is fine, too but keep in mind again the classic recipe is just going to use some dairy cream and Instead of using butter to cook with we're just using a little bit of coconut oil to saute the onions in the pan And as usual we have some of our salt from Frankie's Syringe Meat. We're using the Pure Ocean sea salt You will need an immersion blender for this I mean you could do it in the regular blender, but it's going to be a lot more difficult So keep in mind guys before you do this recipe You definitely want one of these in regards to proportions. We have five pounds of potatoes and three pounds of onions That's pretty good You know you want at least half the amount of leeks or onions in comparison to the potatoes to maximize the flavor For the prep work, we just have to kind of dice everything up So first I'm going to dice up these onions and get them in my Dutch oven. I just cut the side off go directly down the middle Peel off the first layer Nice and easy and then I just go down the onion like this And then these pieces just kind of fall apart like this and this is perfect because it's like a minimal amount of chopping as Everything is going to get blended up anyway. So we'll put our oil in the Dutch oven, which I'm actually out of so so the reason I like this soup so much is that it has a Lot of ingredients in my diet that are good for liver detox You know the onions the potatoes You know, we're omitting the things that aren't so great mainly the dairy All right, so we got about two and a half pounds of onions in our Dutch oven. I'm going to turn the gas on These just need to sweat down and cook for about ten minutes. We don't actually want to get that much color on them While those are cooking we're going to peel and dice the potatoes So I just have a swivel peeler here. I peel the ends of the potatoes first And then I just go down the sides nice fast and easy Just get all the imperfections Black spots off if you want to prep all this stuff ahead of time You would just put these potatoes in a bowl of water until they're ready to be cooked If the potatoes have any sort of color to the flesh That's generally indicator of the carotenoid or flavonoid also anti nutrient content. So The wider the potato The better it is for your liver. So our onions are pretty much done You know, they've softened been sweating in the pan for I don't know the 10-15 minutes It's taken us to peel these potatoes. So now what we'll do is add our collage and broth to the pot I'm using two cups and I'm going to add three cups of water So the potatoes we just want cut into sizes that Can simmer cook in 30 minutes. So it's mainly about the thickness You know, like you don't have to chop this piece in half again. That thickness is fine As long as it's small enough to be Blend it up fairly easily by the immersion blender So just potato and half down the middle and then three or four cuts across the potato I don't know if we've done a video solely on potatoes But I have talked about them in my favorite vegetable video They're an excellent source of potassium minerals and really you know, if all you ate was potatoes and meat You'd pretty much be healthy there a very underrated source of nutrition It's just the form that most people eat potatoes in a french fries or potato chips is laden with vegetable seed oils So actually, you know, baked potato mashed potato Very healthy if I keep talking positively about potatoes is Ireland gonna send me like a pot of gold with some Pretty red-head Irish girls. What's the deal? Am I ever gonna get a Paid, you know, I actually doubled the amount of potatoes and onions in this recipe So I think we're a little light on the liquid. We need Four cups of collard and broth and then like six cups of water total just enough to cover everything Yeah, so it's really just potatoes onions and stock and we're gonna add, you know a nice amount of salt to this Maybe like two tablespoons So now we're gonna bring this to a simmer and Then it's gonna cook for about half an hour until the potatoes are soft So I'm making this amount because I don't want those potatoes and onions to go bad But this is like way too much soup It's probably 10 days worth of lunch. So Michael bad in the fridge before I eat it. All right, so we have brought the Visu schwa to like a rolling boil So we're gonna lower the heat to a medium And we're just gonna simmer this until the potatoes are tender Okay, so it has been approximately 23 minutes and the potatoes are falling apart probably a little Overdone, but it's okay. Now we're gonna take our coconut milk and add most of this can the way I do this is you know, I look at the Fat content and how many calories and I say I want roughly, you know, 70 to 80 calories worth of fat per lunch portion So since this is five servings per container with a five times 140 is about like 700 so You could basically put the whole can in here because this is a week's worth of lunch Again, depending on your current health status. You might be able to put more fat in here for the classic French version You would wait until this cools down and then you would add the dairy Cream is that can curdle and stuff but since this is coconut, it's fine to do it like this You know, you could wait till this cools down to blend it Probably a lot safer to be honest I kind of like blending it when it's hot because when this cools down and the potatoes and the onions absorb more of the water It's kind of like trying to puree a bunch of chunks. So it's a lot harder to do this way It's a bit smoother and easier However, again, if you're doing the classic French version where you have to wait for it to cool off Before adding the dairy and blending it then you're gonna have to wait anyway, so So there we have it guys are nice and smooth Vichy swat You kind of just want to go in there and make sure there's no chunks or strands of onion like unblended stuff and One thing I'll actually do You know to add more fiber and make it a little healthier for liver detox is Blend in some cannellini beans that also makes the soup a little bit thicker so I can actually take like a quarter of the weight of the soup put that amount of beans in there and I think it's a slight bit better for my current diet However, it kind of ruins the taste and flavor a little bit and honestly like a puree of Potatoes and onions is already perfect for my diet. So I don't stress it too much so we're gonna let this cool off and We'll taste it tomorrow for lunch for you guys because believe it or not This actually tastes better cold plus as with any soup After a day or two is when it reaches its peak flavor. You can have it now of course, but Would not be ideal. All right So our soup has rested overnight as you guys can see it's gotten a bit thicker as it has cooled off to pretty much the perfect consistency So yeah in a restaurant, they'll typically garnish this with maybe some creme fraiche Sometimes they have like herb oils and maybe a handful of chives Moment of truth. How does our altered Vichy swat taste? Every time I make this it still Doesn't make sense to me. How such a simple simple recipe has so much flavor It's crazy. It's crazy. I'm really happy with how this turned out And if you guys use the more classic ingredients deletes chicken stock butter and cream It will probably be one of the best things you've ever had that you've made yourself and As we said in the beginning of this video Serve it cold. It's amazing cold room temperature perfect for summer and for liver detox great combination of starch and fiber from the potatoes so if you guys Would like to support me you can go to Frank dash the phone calm where we have a lot of new and interesting products on there You'll see Frankie syringe meat where you can get the collagen broth or very delicious chicken stock Outside of that if you guys can drop a like on the video leave me a comment down below Make sure to subscribe and check that notification bill and I'll see you guys soon