Garden-Greens Vichyssoise
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter in a large pot
- 3peeled and cubed potatoes
- 2cups fresh spinach or other greens
- 4cups stock
- Chopped chives
- ½cup or more cream
- Olive oil
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Preparation
- Step 1
Melt 2 tablespoons butter in a large pot
- Step 2
Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
- Step 3
Cook for about 3 minutes, stirring, until softened.
- Step 4
Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Step 5
Purée, then let cool. Stir in ½ cup or more cream before serving.
- Step 6
Garnish: Olive oil.
Private Notes
Comments
Cooked this today with fresh sorrel. Absolutely one of the best soups I've ever tasted. I began by cooking chopped leeks (1 cup) and onion (1/2 cup) in butter until soft; then added potatoes, chicken stock and cooked until potatoes were very soft. Then addedt roughly chopped sorrel and simmered for a minute or so (until color changed). Followed STEP 5; stirred chives into soup at same time as cream. Proportions for potatoes - 2 large red to 8 cups of sorrel minus their stems.
The recipe should call either for 3 very large potatoes or 5-6 small ones. As is, the soup is a little thin.
Didn't seem like vichyssoise without leek, so started with a thinly sliced one, followed by the potatoes (more like 5 medium) and then added baby spinach/kale mix in the last few minutes. 1/2 c cream was a tad too much - I'd go closer to 1/4. Topped with snipped chives, olive oil and black pepper. So simple and satisfying.
The recipe should call either for 3 very large potatoes or 5-6 small ones. As is, the soup is a little thin.
Cooked this today with fresh sorrel. Absolutely one of the best soups I've ever tasted. I began by cooking chopped leeks (1 cup) and onion (1/2 cup) in butter until soft; then added potatoes, chicken stock and cooked until potatoes were very soft. Then addedt roughly chopped sorrel and simmered for a minute or so (until color changed). Followed STEP 5; stirred chives into soup at same time as cream. Proportions for potatoes - 2 large red to 8 cups of sorrel minus their stems.
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