Emerald Vichyssoise

Classic vichyssoise goes green. Spinach gives this chilled potato soup its striking emerald color and an earthy depth that the traditional leek-and-potato version doesn’t have. Scallions sautéed in butter, frozen potato soup, cream, chicken broth, and a hit of lemon juice all get puréed smooth and chilled overnight until the flavors meld into something silky, cold, and deeply satisfying.

The double boiler technique for sautéing the scallions is old-school but clever. The indirect heat keeps the butter from browning, which would muddy the clean green color you’re going for. Three minutes is all the scallions need to soften and release their mild onion flavor. The spinach, potato soup, cream, and broth join the party and cook together for 15 minutes, just long enough for everything to heat through and combine.

Purée the whole batch in a blender with the lemon juice, salt, and pepper until absolutely smooth. The lemon juice is essential here; without that acid, the soup tastes flat and one-dimensional no matter how well you season it. Chill for several hours or overnight. The soup thickens as it cools, so if it’s too thick after chilling, thin it with a splash of milk.

A scatter of fresh chives on top is the traditional garnish, adding a sharp bite against the cool, creamy soup.

Kitchen Tips

• Squeeze excess water from thawed spinach before adding for a more concentrated flavor and color
• Blend until completely smooth; any remaining texture ruins the velvety mouthfeel
• Taste and re-season after chilling; cold dulls flavors, so you may need more salt and lemon
• Serve in chilled bowls for the best presentation

Variations

• Watercress: Replace spinach with watercress for a peppery version
• Dairy-free: Use coconut cream and vegetable broth
• Warm: Serve hot instead of chilled for a comforting winter soup