Garden-Greens Vichyssoise
Published June 2, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons butter in a large pot
3 peeled and cubed potatoes
2 cups fresh spinach or other greens
4 cups stock
Chopped chives
½ cup or more cream
Olive oil
Nutritional analysis per serving
26 grams carbs; 37 milligrams cholesterol; 282 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 3 grams fiber; 249 milligrams sodium; 7 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt 2 tablespoons butter in a large pot
- Step 2
Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
- Step 3
Cook for about 3 minutes, stirring, until softened.
- Step 4
Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Step 5
Purée, then let cool. Stir in ½ cup or more cream before serving.
- Step 6
Garnish: Olive oil.
Private Notes
Comments
Cooked this today with fresh sorrel. Absolutely one of the best soups I've ever tasted. I began by cooking chopped leeks (1 cup) and onion (1/2 cup) in butter until soft; then added potatoes, chicken stock and cooked until potatoes were very soft. Then addedt roughly chopped sorrel and simmered for a minute or so (until color changed). Followed STEP 5; stirred chives into soup at same time as cream. Proportions for potatoes - 2 large red to 8 cups of sorrel minus their stems.
The recipe should call either for 3 very large potatoes or 5-6 small ones. As is, the soup is a little thin.
Didn't seem like vichyssoise without leek, so started with a thinly sliced one, followed by the potatoes (more like 5 medium) and then added baby spinach/kale mix in the last few minutes. 1/2 c cream was a tad too much - I'd go closer to 1/4. Topped with snipped chives, olive oil and black pepper. So simple and satisfying.
The recipe should call either for 3 very large potatoes or 5-6 small ones. As is, the soup is a little thin.
Cooked this today with fresh sorrel. Absolutely one of the best soups I've ever tasted. I began by cooking chopped leeks (1 cup) and onion (1/2 cup) in butter until soft; then added potatoes, chicken stock and cooked until potatoes were very soft. Then addedt roughly chopped sorrel and simmered for a minute or so (until color changed). Followed STEP 5; stirred chives into soup at same time as cream. Proportions for potatoes - 2 large red to 8 cups of sorrel minus their stems.