Spring Vegetable Vichyssoise
A sprinkle of fresh chives makes this garden-fresh soup complete!
There’s nothing like seasonal produce. Soon garden-fresh spinach, tender snap peas, spring onions and asparagus will be gracing our tables. One easy, tasty way to make use of spring veggies is by making a pot of spring vegetable vichyssoise (cold potato and leek soup). This delicate cream, veggie and potato soup can be eaten hot or cold, so it’s perfect for warm or cool days. And your friends will be asking for the recipe!
1 tablespoon butter
1 tablespoon olive oil
1 quart chicken or vegetable stock
3 cups sliced leeks and/or onions
3 cups coarsely chopped spinach, asparagus or snap peas (strings removed)
2.5 cups chopped peeled Yukon Gold potatoes
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup half and half
Chop and prepare all ingredients before beginning. In a large pot, add the butter and oil and heat until it begins to sizzle. Add the onions or leeks and cook until translucent and soft (7-10 minutes). Add the stock, chopped potatoes, veggies, salt and pepper and heat to a rolling boil then turn it down to medium-low heat. Simmer the soup for 25 to 30 minutes then remove from the heat and cool for another 30 minutes. Add the soup to a blender or food processor and mix until smooth, and then add the half and half.
This soup tastes delicious with a drizzle of hot sauce and looks pretty garnished with fresh herbs from the garden.
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