Vichyssoise with Peas and Spinach 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




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


  • Iron 17.0
  • Folate 34.0
  • Calcium 6.0
  • Vitamin A 15.0
  • Vitamin C 32.0
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Vichyssoise with Peas and Spinach