Can I use soy milk in potato soup?

[tamawrite]

Has anyone tried this? How does it taste? TIA!

[pilgrim719]

I haven't made potato soup before, but I have used soy milk in other soups with good results. Just make sure you use an unsweetened soy milk (read the labels because even plain, unflavored soy milks often contatin added sugar).

Kari

[HealthyinMN]

I have used plain unsweetened soy milk (Silk brand) before in a few potato soups and they have all come out well!

[sherri]

I too subsitute plain soymilk for cow's milk with good results. I actually only drink skim milk, so when I use soy milk the soup has a richer flavor since it has more fat. I dislike the taste of soymilk with cereal, but definitely don't get that "beany" flavor when using it in soups. I also make a chocolate ganache with soymilk that is quite tasty (sorry for the subject diversion).

[pilgrim719]

I also make a chocolate ganache with soymilk that is quite tasty (sorry for the subject diversion).

Sorry for the hijack, but I just have to ask about the soy milk ganache! Do you make it the same way you would with cream, or do you do add some other ingredient(s) other than chocolate and soy milk?

Kari

[tamawrite]

Sorry for the hijack, but I just have to ask about the soy milk ganache! Do you make it the same way you would with cream, or do you do add some other ingredient(s) other than chocolate and soy milk?

Kari

Forget "sorry!" I want to know, too! :D

Thanks, everyone -- I tried soy milk in squash soup last night & was pleased with the results. Will try potato soup soon...I have LOADS of potatoes from my CSA.

[sherri]

The ganache recipe is great and I have had success with it every time I make it. DH actually likes it better than "traditional" ganache with heavy cream and he is definitely not into soymilk. The recipe is from the Millenium Cookbook, I will post it tomorrow!

Sherri

[sherri]

Gosh, I am sorry it took me so long to post this simple recipe, I haven't been on the internet and it slipped my mind...sorry :o

Chocolate Ganache:
Makes 4 cups

Our version of the classic ganache is simple to make and goes with everything. It can be made as a cake filling or icing, or you can dip bread in it or eat it with a spoon.


2 cups soy milk
1 pound nondairy semi-sweet chocolate, melted (I don't care if the chocolate is non-dairy and I also have used bittersweet, either taste good)

Melt chocolate in a double boiler over barely simmering water. Pour the soy milk into a blender, then pour in the melted chocolate and puree until smooth. Or whisk half the soymilk into the chocolate, then whisk in the second half and continue whisking until the mixture is smooth. Pour the ganache into an airtight container and refrigerate for 6 hours, or until firm. Will keep in refrigerater for 1 week.
Per 1/4 cup: 161 calories, 2 gm protein, 18 gm CHO, 9 gm fat, 0 mg chol, 4 mg sodium, 2 gm fiber
Source: "The Millennium Cookbook: Extraordinary Vegetarian Cuisine,"
by Eric Tucker and John Westerdahl, M.P.H., R.D., C.N.S.
Dessert recipes by Sascha Weiss.


Notes: This is my standard ganache recipe for fillings, truffles, etc. I usually do not make the whole recipe as it yields 4 cups. I have succesfully cut this recipe. I also have frozen leftover ganache with success.

Another version of this recipe calls for adding 1 cup chopped hazelnuts to the blender mixture for chocolate hazelnut ganache.

Enjoy!

[sherri]

Bumping this up just in case it was missed by those requested.

[wineandchocolat]

Sherri,

What kind of soymilk do you use? Plain, unsweetened or vanilla? What brand do you use (if you don't mind me asking)?

The ganache sounds delish and I can't wait to try it!

Thanks!!