Recipe: Spring Vichyssoise

This beautiful soup was one that we made last spring when we received a CSA box that was bursting with spring greens. This was the perfect way to use up what we had and enjoy a delicious, seasonal, bright meal. We topped the soup with broiled halibut, which is a luxury we indulge in about once a year. It’s also lovely on it’s own with a chunk of crusty sourdough. Happy Spring, finally!

Spring Vichyssoise

adapted from a recipe by Yotam Ottolenghi


  • 1/2 ounces (100 grams) parsley stems and leaves
  • 1/4 ounces (150 grams) wild arugula
  • 3 tablespoons olive oil, divided
  • 3 tablespoons (40 grams) unsalted butter
  • 2 medium shallots, coarsely chopped (3 1/2 ounces/100 grams)
  • 3 cloves garlic, crushed
  • 1 medium leek, green and white parts finely sliced (7 ounces/200 grams)
  • 2 large all-purpose potatoes, peeled and cut into roughly 3/4-inch pieces (13 ounces/370 grams)
  • 1/2 cups (1 liter) chicken stock
  • 1 ounce (26 grams) spinach leaves


  1. Bring a medium saucepan of salted water to a boil and add the parsley and arugula leaves. Blanch for 30 seconds, then refresh under cold water. Strain, squeeze out the excess water, set aside to dry, then coarsely chop.
  2. Place 1 tablespoon of the oil and the butter in a medium saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, stirring once or twice, until soft but not colored. Add the garlic and leek and cook for another 2 to 3 minutes. Add the potatoes and cook for 5 to 6 minutes, stirring frequently, until shiny and glossy.
  3. Pour in the chicken stock and bring to a boil over medium-high heat, then simmer for 8 to 10 minutes, until cooked but still retaining a bite. Add the blanched parsley and arugula and cook for a final minute, then remove from the heat and add the spinach, along with 1 1/2 teaspoons of salt and a good grind of black pepper. Transfer to a blender, blitz well until completely smooth. Can be eaten warm or cold.

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