Tested till perfect Green Pea Vichyssoise

Green Pea Vichyssoise

This is a smooth, creamy start for a casual summer meal. Fresh peas, in season for Canada Day, give this cold soup its sweet flavour and velvety texture, but you can also use frozen. This soup is also tasty hot.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2003

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspbutter
  • 2 2oniononions, chopped
  • 1-1/2 cups 1-1/2cupschicken stock or vegetable stock
  • 2 cups 2cupscubed peeled potatopotatoes, (2 potatoes)
  • 2 cups 2cupsshelled fresh peafresh peas, (1-1/2 lb/750 g unshelled)
  • 1 cup 1cup10% cream or milk
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper


  • 1/2 cup 1/2cupsnow peasnow peas, thinly sliced
  • 1/2 1/2sweet red peppersweet red peppers, finely chopped
To change the number of servings, enter the number, then press "calculate". or reset


In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.

In batches, transfer to blender or food processor; pur?until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)

Garnish: Ladle into bowls; garnish with snow peas and red pepper.

Nutritional Information Per serving: about

cal 148 pro 5g total fat 6g sat. fat 4g
carb 19g fibre 4g chol 17mg sodium 335mg

% RDI:

calcium 5 iron 7 vit A 12 vit C 43
folate 15
All rights reserved. TVA Group Inc. © 2015