Green Vichyssoise
This fresh, green take on traditional vichyssoise is a lovely way to incorporate baby spinach.
I like to use Russet potatoes for this soup. Their high starch content allows them to break down beautifully when cooked and blended, giving the soup its wonderfully smooth velvety texture.
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: At least 2 hours
Ingredients
1 teaspoon Durant Olive Mill Extra Virgin Olive Oil, or another premium extra virgin olive oil
2 teaspoons Tillamook Extra Creamy Unsalted Butter
½ cup finely chopped shallots
1½ cups finely sliced leeks, white and pale green parts only, well rinsed
2 cups peeled and diced Russet potatoes
4 to 6 cups chicken broth, preferably low-sodium
5 ounces baby spinach, about 3 packed cups
⅛ teaspoon ground white pepper
1 teaspoon Jacobsen Salt Co. Pure Flake Sea Salt, or another premium flaked sea salt, plus more to taste
2 tablespoons fresh lemon juice, or to taste
To serve
Crème fraîche
Caviar
Fresh chive blossoms, or other herb flowers
Method
Heat the olive oil and butter in a medium saucepan over medium-low heat. As soon as the butter has melted, add the shallots and leeks. Cook gently, stirring occasionally, until softened and translucent, about 6 to 8 minutes. Take care not to let them brown.
Add the potatoes and 4 cups of the chicken broth. Bring to a gentle simmer, cover and cook for 15 to 20 minutes, or until the potatoes are completely tender.
Add the baby spinach and stir just until wilted, about 1 minute. Remove from the heat and allow the soup to cool slightly.
Blend until completely smooth and velvety. Add additional chicken broth, a little at a time, until the soup reaches your preferred consistency. Remember that it will thicken slightly as it chills.
Season with the white pepper, sea salt and lemon juice. Taste and adjust the seasoning as necessary.
Refrigerate for at least 2 hours, or overnight, until thoroughly chilled. Taste again just before serving, as chilled foods often require a little additional seasoning.
Serve chilled, finished with a small spoonful of crème fraîche, caviar and a fresh chive blossom.
Olive's Tip
I particularly like chive blossoms with this dish. They look beautiful against the vivid green soup, and their gentle allium character connects naturally with the leek and shallot rather than serving as decoration alone.
Wine Pairing
I would pair this with an Etna Bianco from Sicily, made predominantly from Carricante grown on the volcanic slopes of Mount Etna. Its bright acidity and distinctive mineral, saline character balance the velvety texture of the soup and crème fraîche beautifully, while complementing the spinach, leeks and caviar.