Asparagus vichyssoise



This creamy soup is best the next day, after the flavors have blended; season it generously before serving.

  1. In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
  2. Melt the butter in a large saucepan.Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and  bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
  3. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
  4. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.
Asparagus vichyssoise Asparagus vichyssoise Reviewed by DAILY TIPS on 4:48:00 AM Rating: 5

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