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Asparagus Vichyssoise

Vichyssoise is a cold leek-and-potato soup served with chopped chives. The fresh chives add a subtle flavor that perfectly showcases the distinctive taste of asparagus.

Ingredients: 

Ingredients: 

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1 Tbs. canola oil
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1 leek, white part only, cleaned and chopped
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¼ cup white wine
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1 large russet potato, chopped
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1 lb. asparagus, trimmed and cut into 1-inch pieces with tips reserved
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4 cups water
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2 fresh thyme sprigs
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2 fresh parsley sprigs
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¾ tsp. salt
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⅛ tsp. freshly ground black pepper
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¼ cup chopped fresh chives for garnish

Instructions: 

  1. Heat oil over medium heat in large saucepan. Add leeks, cover and cook 5 minutes, stirring occasionally, or until softened. Stir in wine, and cook 2 minutes more, or until most liquid has evaporated.
  2. Add chopped potato, asparagus pieces (but not tips), water, thyme and parsley sprigs, salt and pepper. Bring to a boil, and cook 30 minutes over medium-low heat, or until potatoes are tender. Remove thyme and parsley sprigs; pour soup in batches into food processor, and purée to a creamy consistency (or use an immersion blender, and purée in pot). Chill well.
  3. Bring pot of lightly salted water to a boil. Drop in asparagus tips, remove from heat and let stand 1 minute. Drain, and rinse under cold water. Ladle soup into bowls, and divide asparagus tips among them. Sprinkle with fresh chives, and serve.

Nutrition Information: 

Calories: 
90
Protein: 
3 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
15 g
Cholesterol: 
mg
Sodium: 
300 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 6

Comments on this Recipe

This sounds very tasty. Actually, anything with asparagus sounds tasty.