Curried Asparagus Vichyssoise

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

A cool, silky, summertime soup fit for a king or queen. Your family and guests will feel like royalty when you serve them this elegant soup with scrumptuous crab garnish. My DH enjoys this soup hot, while I like it cold; it's delicious either way. As a bonus, there are no dairy products or soy products used to create the creamy texture of this soup.

Ingredients Nutrition


  1. Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.
  2. Add curry powder and cook for 2 more minutes, stirring frequently.
  3. Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.
  4. The liquid should barely cover the vegetables, so add or subtract broth if necessary.
  5. Bring to the boiling point, then turn down the heat to low.
  6. Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.
  7. In batches, puree the soup in a blender.
  8. Next, pour it through a strainer into a bowl to remove all lumps remaining.
  9. Taste the soup for seasoning, adding salt and pepper to your taste preference.
  10. Chill the soup in the refrigerator for at least 3 hours.
  11. Taste soup again, since chilling often reduces the flavor impact.
  12. Pour into 4 shallow bowls.
  13. Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.


Most Helpful

I really liked this recipe both hot and well chilled. When I looked at the ingredients and there was 21/2 teaspoons of curry I made sure I used a mild one and I think that was the right decision otherwise the curry could have taken over the delicate flavours of the ingredients. It's a going in my cookbook.

Latchy June 23, 2003

5 star all the way - it is a hot, but comfortable day and we were going to have lunch outside so I decided that this was just right. It is simple to make easy instructions to follow and very very good. This soup can be served anytime at a simple lunch or an elegant dinner party. Be sure to turn the heat down to low (as the recipe states) after it reaches boiling point & I recommend stirring it a few times. I used artificial crab cut into small bitsize chunks wonderful.As the recipe says chill for 4 hours you want this soup to be definately cold The soup was followed with cheeses crackers & fresh ice cold grapes. Guess what soup my summer guests will be having? Thanks to whomever sent in this recipe it's a keeper

Bergy June 27, 2003

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