Green Garlic Vichyssoise Recipe

Prepare vegetables

Trim leeks, reserving white and light-green parts. Slice thinly. Peel and dice potatoes to roughly 1/2–1 inch pieces so they cook evenly. Chop green garlic thinly.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 3 tbs unsalted butter with 2 tbs olive oil. Add the sliced leeks and a pinch of salt and cook gently, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the chopped green garlic and cook 1–2 minutes more until fragrant, but not browned.

Cook potatoes

Add the diced potatoes to the pot and stir to coat with the fat and aromatics. Cook 2–3 minutes, then add the stock. Bring to a gentle simmer, reduce heat to maintain a bare simmer, cover partially, and cook until potatoes are very tender, about 15–20 minutes.

Add peas, milk and blend

Add the English peas to the pot and simmer 2–3 minutes just to heat through (if using frozen, ensure thawed and simmered). Stir in the milk and cook 2 more minutes. Remove the pot from heat and allow to cool slightly for 10 minutes. Using an immersion blender or in batches in a blender, puree the soup until completely smooth. For the brightest color, reserve a small handful (about 25 g) of raw peas to use as garnish (optional) and add the rest to the soup before blending.

Finish and chill

Stir in the heavy cream, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer the soup to a shallow container, cover, and chill in the refrigerator until well cold, at least 2–3 hours or overnight for best flavor and texture. If needed, thin with a splash of cold milk or stock to reach a silky consistency before serving.

Whip ricotta

Place ricotta (225 g), 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small food processor or bowl. Blitz or whip until smooth, light and slightly fluffy, about 30–45 seconds in a processor. Adjust seasoning to taste. Transfer to a squeeze bottle or small bowl and refrigerate until ready to plate.

Prepare garnishes

If using reserved raw peas, blanche them in boiling salted water for 30 seconds, then shock in ice water to keep bright green. Drain and set aside. Keep microgreens or pea shoots cold and ready for finishing.

Prepare clam mix

In a small skillet over medium heat, melt 1 tbs butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add drained clams and 1/2 tsp lemon juice, 1 tbs chopped parsley and 1/8 tsp salt. Warm just until heated through, 1–2 minutes. Taste and adjust seasoning.

Toast bread

Brush baguette slices lightly with olive oil and toast under a broiler or in a skillet until golden and crisp, about 1–2 minutes per side. Rub each warm toast with the cut side of a garlic clove for extra flavor (optional).

Assemble clam toast

Top each toasted baguette slice with a spoonful of the warm clam mixture and a small sprinkle of chopped parsley. Keep warm until serving alongside chilled soup bowls.

Ladle the chilled vichyssoise into chilled soup bowls. Add a dollop or two of whipped ricotta in the center (use a spoon or pipe from a squeeze bottle). Scatter a few blanched or fresh peas around the ricotta and tuck a few microgreens or pea shoots next to it.

Drizzle about 1/2 tsp bright olive oil over each bowl and finish with a light pinch of sea salt flakes and a grind of black pepper. Serve each bowl with clam toast on the side or perched on the rim of the bowl.

If desired, pass additional olive oil and lemon wedges at the table. Keep leftover soup chilled and consume within 2–3 days.