Menu Enter a recipe name, ingredient, keyword...

Summer Vichyssoise with Green Peas & Lovage

By

Unlike many vichyssoise recipes, which call for puréeing the soup, this one keeps the texture a little chunkier. A leaf or small sprig of lovage floated on top makes a pretty garnish. If you're feeling decadent, thin the chilled soup with heavy cream instead of milk.

Google Ads
Rate this recipe 4.8/5 (4 Votes)

Ingredients

  • 5 large Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch dice
  • 4 large leeks, green parts removed and thinly sliced crosswise
  • 4 cups unsalted chicken stock or vegetable stock
  • 4 cups whole milk
  • 2 teaspoons salt, plus more, to taste
  • 5 tablespoons fresh lovage leaves, coarsely chopped, plus 1 tablespoon finely julienned, for garnish
  • Freshly ground white or black pepper, to taste
  • 2 cups frozen green peas, thawed
  • 2 tablespoons minced chives, for garnish
  • Crème fraîche or plain yogurt, for garnish (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 285mins
Adapted from online.wsj.com

Preparation

Step 1

In a large saucepan, bring potatoes, leeks, stock, milk, salt, chopped lovage and pepper to a simmer over medium-high heat. Reduce heat to medium-low, partially cover pot and simmer until potatoes are very tender, 20 to 30 minutes. Use a potato masher to roughly smash about half the potatoes. Add peas and cook until heated through, about 1 minute.

Place pot in a large bowl of ice water and stir to cool soup to room temperature. Refrigerate until soup is thoroughly chilled, at least 4 hours.

Once soup is chilled, thin it with more milk, if necessary. Season with salt to taste.

Serve soup cold in chilled bowls and garnish with chives, julienned lovage and dollops of crème fraîche or yogurt, if desired.

You'll also love

Review this recipe

Roasted Snap Peas with Shallots Crunchy Parmesan Sugar Snap Peas