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!
adapted from a recipe by Yotam Ottolenghi
- 3 1/2 ounces (100 grams) parsley stems and leaves
- 5 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)
- 4 1/2 cups (1 liter) chicken stock
- 1 ounce (26 grams) spinach leaves
- 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.
- 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.
- 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.