A classic Vichyssoise is a simple potato soup, served cool and enriched with cream. This version is a springy variation on a classic, with blanched greens and uncured garlic adding color and flavor.
Ingredients
Preparation
- Melt the butter in a large, deep-sided pot.
- Add the prepared potatoes and pea shoots or greens, and the spring garlic.
- Cook for about 3 minutes, stirring gently, until the greens are wilted and the butter has started to infuse the potatoes.
- Add the stock and bring to a boil. Lower the heat to a simmer and cook until the potatoes are are tender, about 20 minutes.
- Let the soup cool slightly, and transfer to a food processor. Purée the soup with the top open to allow pressure to escape. Once the soup is cool enough to handle, run it though a strainer. Use a wooden spoon to gently work the solids through the mesh.
- Store the prepared soup in the refrigerator. Stir in the cream or coconut milk just before serving. Garnish with a drizzle of olive oil.
