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Spring Pea Vichyssoise
Makes 6 Servings
*2 tbls. unsalted butter
*3 large leeks, cleaned and chopped, white and light green parts only
*1 clove garlic, minced
*1 lb. potatoes, peeled and cut into 1" chunks
*3 1/2 cups low-salt chicken stock
*1 lb. fresh green peas, shelled
*4 green onions (scallions), thinly sliced
*1 cup half & half
*null Salt and pepper to taste
*null Fresh chives for garnish
1Melt butter in large stock pot over medium heat. Add leeks and garlic. Saute 2-3 minutes.
2Add potatoes and stock. Bring to boil; then reduce heat, cover and cook until potatoes are tender, about 15-20 minutes.
3Add peas and scallions; cover and cook 5 minutes more.
4When soup has cooled, transfer to a food processor or blender or use a stick blender to process until smooth. Chill completely. (Can be made 1 day ahead. Keep chilled.)
5When ready to serve, mix half & half into soup. Season with salt and pepper. Ladle soup into wide, shallow bowls. Garnish with 2-3 fresh chives.