Asparagus Vichyssoise

A healthy take on the classic French potato-leek soup vichyssoise, this elegant soup is perfect for company or as a light lunch with salad. Try to make this soup the day before you plan to serve it, since it’s even better after its flavors have a chance to marry in the fridge.

Jenna Helwig

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Soups & Stews

Ingredients

2 tablespoons butter		1 teaspoon salt
3 small leeks, sliced		1 bunch asparagus, roughly chopped and woody ends discarded
1 clove garlic, chopped		1 cup milk
1 quart chicken stock		juice of half a lemon
2 medium Yukon Gold or russet potatoes, peeled and chopped		freshly ground pepper to taste

directions

Total:

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1
Heat the butter in a large pot over medium heat. Add the leeks and sauté until soft, but not browned, about 10 minutes. Add the garlic and cook for another minute.
2
Add the chicken stock, potatoes, and salt to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes.
3
Add the asparagus and simmer for 10 minutes.
4
Remove the soup from the heat and let it cool for about 15 minutes. Add the milk, lemon juice, and pepper.
5
Transfer the soup to the blender and blend until smooth. Depending on the size of your blender, you may need to blend in batches.
6
Taste for seasoning, stirring in more salt, pepper, or lemon juice if necessary.
7
Chill for at least six hours (and preferably overnight) before serving. If the soup seems too thick before serving, add more milk or chicken stock.

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Asparagus Vichyssoise

Ingredients

directions