Tested till perfect Vichyssoise with Peas and Spinach

Vichyssoise with Peas and Spinach

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 2leekleeks, (white and light green parts only), thinly sliced
  • 1/2 tsp 1/2tspeach salt and pepper
  • 6 cups 6cupschicken stock
  • 3 cups 3cupscubed peeled potatopotatoes
  • 2 cups 2cupsfrozen peas
  • 2 cups 2cupsshredded spinach
  • 1 tbsp 1tbsplemon juice


  • 1-1/2 cups 1-1/2cupsthawed peas
  • 2 2green oniongreen onions, thinly sliced
  • 1 tbsp 1tbspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspeach salt and pepper
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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 Information Per serving: about

cal 171 pro 9g total fat 5g sat. fat 24 1g
fibre 5g chol 0mg sodium 874mg


calcium 6 iron 17 vit A 15 vit C 32
folate 34
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