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Emerald Vichyssoise Recipe

Serves 6 to 8


  • 3 tbsp butter
  • 1 1/2 cup green onions and tops, chopped
  • 1 10 oz pkg frozen chopped spinach, thawed
  • 2 cans frozen potato soup, thawed
  • 1 cup light cream or cream substitute
  • 2 1/2 cups chicken broth, boiling
  • 2 tbsp lemon juice
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper
  • Chives, for garnish


1. Melt butter in double boiler until frothy.
2. Sauté onions in butter 2 to 3 minutes.
3. Add spinach, potato soup, cream, and chicken broth.
4. Mix well and stir for 15 minutes.
5. Puree in blender, andding lemon juice, salt and pepper.
6. Chill several hours or overnight.
7. Serve with sprinkle of chives on top.
8. May be thinned with milk, if desired.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Potato
Vegetable / Spinach
Dairy / Cream
Course:First Course
Cuisine:European / French

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