Springtime Spinach Vichyssoise
This soup is a variation on traditional vichyssoise, a cold potato-leek soup.
Springtime Spinach Vichyssoise
Serves
6-8
Type
Soup
This soup is a variation on traditional vichyssoise, a cold potato-leek soup. It is a perfect soup for springtime when spinach and wild leeks are flourishing and winter-storage root vegetables are still available. It goes well with chilled Sauvignon Blanc.
Ingredients
- 4 tbsp sunflower oil
- 2 cooking onions, chopped
- 8 wild leeks, white and green parts, chopped (or 2 regular leeks, sliced)
- 2 medium carrots, sliced
- 1 celery stalk, sliced
- 2 cups mushrooms, sliced
- 1 tsp salt
- 1 tsp black pepper
- tsp nutmeg
- 4 cups water
- 3 medium white potatoes, peeled and chopped
- 8 cups spinach, chopped
- 1 cup half & half cream
- 1 tbsp freshly-squeezed lemon juice
- Sour cream (optional)
Instructions
- Heat oil in a heavy-bottomed soup pot on low heat.
- Add onions, leeks, carrots, celery, mushrooms, salt, pepper and nutmeg.
- Sweat the ingredients for about 20 minutes until the vegetables are soft and have released their juices.
- Add water and potatoes to the soup pot.
- Turn heat to high and bring soup to a boil, reduce heat and simmer for 20 minutes.
- Add spinach and simmer for another 5 minutes.
- Remove soup from heat and add cream and lemon juice, as well as a pinch more salt to taste.
- Refrigerate soup and serve chilled with a dollop of sour cream.
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