Vichyssoise with Pea Shoot Pesto and Squash Blossoms

by Zach Schreiber


Vichyssoise 

2 cups dices raw potatoes (red or russet)
4 tablespoons unsalted butter
4 leeks washed and chopped into 1/2 inch rounds
3 cups chicken or veggie stock
1 teaspoon salt
½ teaspoon black pepper
pinch of nutmeg
1 ¾ cups of cream or sour cream or a mix of both
3 pieces of crispy bacon

To prepare:
1. Boil potatoes in salted water until soft, then drain. 
2. Sauté leeks in butter on medium heat until soft. 
3. Combine remaining ingredients with potatoes and leeks and blend until smooth and creamy. 
4. Garnish with chopped bacon or some delicious Pea Shoot Pesto (see recipe below). 
Serve at room temperature or chilled.


Pea Shoot Pesto

2 packed cups pea shoots (from Four Leaf Farm, of course)
¼ cup mint leaves (we’ve got these too)
¼ cup pecans
3 medium cloves of garlic
1 ½ lime, juiced
1 cup olive oil
¼ teaspoon black pepper
1 teaspoon salt
¼ cup grated parmesan

Combine all ingredients and blend until smooth and creamy.


Tempura Squash Blossoms


For the Tempura batter combine:
1 cup flour
1 cup ice cold club soda
1 egg yolk
¼ teaspoon salt

To prepare:
1. Heat vegetable fryer oil to 375 F (2 inches of oil if using cast iron pan). 
2. Dredge blossoms in tempura batter and fry until lightly browned (about 3 minutes) turning after 1-1.5 minutes.

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