I followed Yottam Ottolengi’s recipe for ‘wild rocket and parsley vichyssoise’.
From his NOPI cookbook which I got for Christmas. The recipe is also published here.
I served mine with chicken marinated in Greek inspired spices. He serves his with pistachio and pine nut crusted halibut (I didn’t have that in the pantry on a Monday – but next time DEFINITELY).
And I think there are like a million possibilities for serving this soup. It tastes rich and hearty like vichyssoise but also ‘greenish’.
And looks just so so so fun!