Asparagus Vichyssoise
- Total Time
- 30 minutes plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter or extra virgin olive oil
- 3medium potatoes, any type, peeled and diced
- 2leeks, trimmed, well-washed and chopped
- 1pound thin asparagus, trimmed and cut into 1-inch lengths
- Salt and freshly ground black pepper to taste
- 5cups chicken or vegetable stock
- 1cup or half-and-half, optional
Nutritional analysis per serving (4 servings)
425 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 16 grams protein; 1597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
- Step 2
Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
- Step 3
Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.
Private Notes
Comments
Have to agree with Jg. that cooking times are way to short. There is no way that potatoes could be that tender in that amount of time unless par boil first. The real problem is that each veg, that is listed would have different cooking times, so in looking at my first batch I would say that each veg. needs to be added at different times starting first with the potatoes, then leeks, and finally the asparagus.
Cooking times are too short. I “sautéed” veggies for ten minutes and cooked with broth 45. Worth every moment.
Yes, there's no such thing as overcooked or too soft since it's all going to be pureed anyway.
Quick question -- given the vast range of size on potatoes, and leeks for that matter, could we have a weight or chopped dry measure for those ingredients?
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