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Truffled Potato Bisque

with Toasted Baguette and Sunflower Seed Pâté


Winter Recipes Seasonal Menu Comfort Foods Nut-Free High-Protein Root Vegetables Leafy Greens Soup Dinner French
2 2
45 min


  1. ½ cup sunflower seeds
  2. 1 onion
  3. 1 russet potato
  4. 4 cloves garlic
  5. 2 bay leaves
  6. 1 tbsp champagne vinegar
  7. ½ tsp herbs de Provence
  8. 1 demi baguette
  9. 2 tbsp vegan parmesan
  10. 1 packet Dijon mustard
  11. 1 bunch watercress
  12. 1 tbsp white truffle oil
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: coconut, soy, wheat


  • Blender
  • Large pot
  • Salt and pepper


Prepare the vegetables

Place the sunflower seeds in a small saucepan and cover with 1 inch water. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until Step 3. Peel and roughly chop the onion. Peel and dice the russet potato. Mince the garlic.

Start the bisque

Place a large pot over medium heat with 2 tsp olive oil. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 4 minutes. Transfer ⅓ cup of the onion mixture to a small bowl and set aside. To the pot, add the diced potatoes, bay leaves, 2 tsp champagne vinegar, 1 tsp salt, and 3 cups water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes.

Make the pâté

Drain the sunflower seeds. Add to a blender along with the reserved cooked onion mixture, herbs de Provence, 1 tbsp olive oil, and a pinch of salt and pepper. While pulsing, gradually add ⅓ cup water, until well blended. Scrape down the sides as necessary. Transfer the sunflower seed pâté to a bowl.

Blend the bisque

Set the oven to broil on high. Use a fork to remove the bay leaves from the bisque. Without rinsing the blender, transfer the bisque to the blender. Blend until smooth. Pour the potato bisque back into the large pot and simmer on low until ready to serve.

Toast the bread

Cut the demi baguette in half, lengthwise. Toast under the broiler until lightly browned, about 1 to 2 minutes. Remove toasted baguette from the oven, spread with sunflower seed pâté, and then sprinkle each with parmesan. Return to the broiler until lightly browned in spots, about 1 to 2 minutes.


In a large bowl, whisk together the Dijon mustard, remaining champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Add the watercress and toss to combine. Divide the potato bisque between large bowls and top each with a pinch of watercress. Drizzle with the white truffle oil and serve with the baguettes and remaining watercress salad.