Spring Pea and Sunchoke Vichyssoise with Mint and Crème Fraîche

This delicious soup adds color to any meal. Use fresh peas if available or substitute with frozen ones.

April 05, 2023

Ingredients

SERVINGS: 4
  • 2 tablespoons extra-virgin olive oil
  • 1 parsnip, thinly sliced
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 rib celery, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, zested or pressed
  • 1/3 cup parsley leaves, coarsely chopped
  • 1 bay leaf
  • 5 cups chicken stock or vegetable broth (we make pea broth from the fresh pea shells)
  • 1 pound golden potatoes, peeled and cut in 1-inch cubes
  • ½ pound fresh sunchokes (aka Jerusalem artichoke), peeled
  • Salt and freshly ground white pepper
  • One (10-ounce) bag frozen sweet baby green peas, thawed
  • 1 cup heavy cream
  • ½ cup crème fraîche
  • Fresh mint, julienned
  • Fresh lime juice
  • Sea salt

Instructions

In a large pot, heat the oil. Add the parsnip, leeks, celery, onion, garlic, parsley, and bay leaf and cook over medium heat until the vegetables have softened, about 5 minutes. Add the chicken stock or vegetable broth, potatoes, sunchokes, and ½ teaspoon each of salt and white pepper and bring to a boil. Cover and cook over medium-low heat for 40 to 45 minutes.

Add the peas to the pot and simmer until tender, about 2 minutes. Remove from the heat and stir in the heavy cream and crème fraîche.

Working in batches, puree the soup in a blender until very smooth. Strain the soup through a fine-mesh sieve set over a large bowl, pressing on the solids. Press a piece of plastic wrap directly on the surface of the soup and refrigerate, at least 6 hours but overnight is best.

Garnish the chilled soup with lime juice, mint, and sea salt.

About this recipe

Recipe and photography courtesy of The Hermitage Inn.

Ingredients

SERVINGS: 4
  • 2 tablespoons extra-virgin olive oil
  • 1 parsnip, thinly sliced
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 rib celery, thinly sliced
  • 1 small onion, chopped
  • 3 cloves garlic, zested or pressed
  • 1/3 cup parsley leaves, coarsely chopped
  • 1 bay leaf
  • 5 cups chicken stock or vegetable broth (we make pea broth from the fresh pea shells)
  • 1 pound golden potatoes, peeled and cut in 1-inch cubes
  • ½ pound fresh sunchokes (aka Jerusalem artichoke), peeled
  • Salt and freshly ground white pepper
  • One (10-ounce) bag frozen sweet baby green peas, thawed
  • 1 cup heavy cream
  • ½ cup crème fraîche
  • Fresh mint, julienned
  • Fresh lime juice
  • Sea salt