Asparagus Vichyssoise

"This is a great soup, very tasty, you can have it as a filling soup during the week or its also great for the starter of a dinner party. DH really enjoys this soup even though he's not a great fan of Asparagus. The recipe was originally from the 'Australian Table' Jan 2002 Magazine. I've served the heated as well as cold - both are great. Cooking time is refrigertion time"
 
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Ready In:
4hrs 30mins
Ingredients:
7
Serves:
8
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ingredients

  • 1 kg asparagus
  • 50 g unsalted butter
  • 2 large leeks, white and pale green parts only - sliced thinly
  • 2 sprigs fresh thyme, - these will be disgarded after cooking
  • 2 12 cups chicken stock
  • 1 12 cups milk
  • 13 cup finely chopped chives
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directions

  • Cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.
  • Bring a pot of water to the boil, add asparagus tips and cook for 1 minute. Drain and run under cold water - place on a clean tea towel and reserve.
  • Melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.
  • Add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.
  • Cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.
  • Discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.
  • Cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.
  • Serve soup in chilled bowls, scattered with chives and reserved asparagus tips.

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RECIPE SUBMITTED BY

Hi Everyone! For fun I like to cook, eat and drink and occassionaly get out and do some exercise to balance out all the eating I do. Like alot of other people at Zaar I have way too many cookbooks and I just keep buying them (I can't help myself). My poor partnerdoesn't get much of a look-in in the kitchen department anymore, mind you he'd rather eat than cook, so we're a perfect match.
 
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