Asparagus Vichyssoise Recipe | Vegetarian Times Skip to main content

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.



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


  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: 

3 g
Total Fat: 
2 g
Saturated Fat: 
15 g
300 mg
2 g
2 g
Serves 6

Comments on this Recipe

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