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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.
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.
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.
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.
- Calories 90
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 2 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 300 mg
- Sugar Content 2 g