Spring Vichyssoise

Spring Vichyssoise

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. 


  • 2-3 tbsp butter
  • 3 cups potatoes, peeled and cubed
  • 2 cups pea shoots or delicate greens, such as baby spinach or young chard leaves
  • 4 cups vegetable or chicken stock
  • ½ cup spring garlic, ends trimmed away, chopped
  • ½ cup or more cream (coconut milk also works well)
  • Olive oil, for finishing


  1. Melt the butter in a large, deep-sided pot. 
  2. Add the prepared potatoes and pea shoots or greens, and the spring garlic.  
  3. Cook for about 3 minutes, stirring gently, until the greens are wilted and the butter has started to infuse the potatoes. 
  4. 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.
  5. 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.   
  6. Store the prepared soup in the refrigerator.  Stir in the cream or coconut milk just before serving.  Garnish with a drizzle of olive oil. 
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