Vichyssoise with Peas and Spinach

Author: Canadian Living

Celebrate spring with this vibrant, pretty green soup, which is all make-ahead except for the simple last-minute garnish.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 leeks (white and light green parts only), thinly sliced
  • 1/2 teaspoon each salt and pepper
  • 6 cups chicken stock
  • 3 cups cubed peeled potatoes
  • 2 cups frozen peas
  • 2 cups shredded spinach
  • 1 tablespoon lemon juice
Garnish:
  • 1 1/2 cup thawed peas
  • 2 green onions thinly sliced
  • 1 tablespoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/4 teaspoon each salt and pepper

Method

In large sauce pan, heat oil over medium heat; fry onion, garlic, leeks, salt and pepper, stirring occasionally until softened, about 8 minutes.

Add stock, potatoes and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Stir in peas and spinach; simmer for 5 minutes.

In blender or food processor, puree soup, in batches, until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to continue.) Stir in lemon juice.

Garnish: In bowl, combine peas, green onion, lemon rind and juice, salt and pepper. Spoon onto soup.

Nutritional facts Per serving: about

  • Sodium 874 mg
  • Protein 9 g
  • Calories 171.0
  • Total fat 5 g
  • Cholesterol 0 mg

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vichyssoise with Peas and Spinach

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