Photograph byAlex Lau Food Styling by Maggie Ruggiero Prop Styling by Heather Greene
Witchyssoise
Starters from Issue 13 - Summer 2018 – The Getaway issue
Witch, hunting.
Gather Journal
Witchyssoise
Her viridian skin and wicked cackle were seared into many of our psyches early on, but on one 1975 episode of Mr. Rogers’ Neighborhood, kids traumatized by late actress Margaret Hamilton’s portrayal of the Wicked Witch of the West got a lesson in what it means to be misunderstood. “She [the witch] is what we sometimes refer to as frustrated,” Hamilton explained sweetly. “She’s very unhappy because she never gets what she wants, Mr. Rogers.” We like to think some alone time away from her menacing duties with a bowl of cool vichyssoise rendered emerald green by zucchini, spinach, and leeks, is all she would have wanted.
Her viridian skin and wicked cackle were seared into many of our psyches early on, but on one 1975 episode of Mr. Rogers’ Neighborhood, kids traumatized by late actress Margaret Hamilton’s portrayal of the Wicked Witch of the West got a lesson in what it means to be misunderstood. “She [the witch] is what we sometimes refer to as frustrated,” Hamilton explained sweetly. “She’s very unhappy because she never gets what she wants, Mr. Rogers.” We like to think some alone time away from her menacing duties with a bowl of cool vichyssoise rendered emerald green by zucchini, spinach, and leeks, is all she would have wanted.
serves 4
- 1 Tbsp unsalted butter
- 2 tsp vegetable oil
- 3 cups thinly sliced leeks, white and light green parts only (from 2 medium)
- 1½ cups very thinly sliced zucchini (from 1 medium)
- 2 large russet poatoes, peeled and thinly sliced
- 2 packed cups baby spinach leaves
- ½ cup heavy cream, plus a little more for garnish
- 2 tsp chlorophyll, for garnish (available at most health food stores; we like Chlorofresh brand)
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1
Heat butter and oil in a large pot over medium-high heat. Add leeks and zucchini and cook, stirring occasionally, until softened but not browned. Add potatoes, 4 cups water, season lightly, then bring to a boil. Partially cover pot and reduce to a simmer. Cook until potatoes are tender, 10-15 minutes. Remove from heat and stir in spinach and cream.
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2
Purée soup in a blender (careful, it’s hot!), then chill completely. Just before serving, season to taste with salt. Divide soup between bowls. Add drops of chlorophyll and cream and swirl with a toothpick into a witchy haze.
