This cool, creamy Asparagus Vichyssoise soup is the perfect appetizer for your next summer get together! This recipe serves 6 people as a first course.
Asparagus Vichyssoise Ingredients
1 pound asparagus, tips reserved, stalks cut into 1-inch lengths
1 tablespoon Kalona SuperNatural Organic Unsalted Butter
1 large leek, white and tender green parts only
1/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 ¼ cups chicken stock preferably home made
1 cup water
1 – 2 large thyme sprig
1 cup Kalona SuperNatural Organic Whole Milk
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Asparagus Vichyssoise Directions
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.
To clean the leeks, cut the root end off and remove the first layer. Cut in half lengthwise and cut into thin half rounds. Submerge in cold water, swishing the leeks around to dislodge any dirt. Let them sit undisturbed allowing the dirt to rest on the bottom of the bowl. Then, carefully lift out the leeks into a strainer, shaking to remove as much water as possible.
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.
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.
Ladle the soup into chilled bowls. Garnish with the asparagus tips and serve. The soup can be made ahead and refrigerated for up to 2 days.
Recipe courtesy of Chef Bret Bannon from Bret’s Table.
Print
Asparagus Vichyssoise Soup Recipe
Ingredients
- 1 pound asparagus, tips reserved, stalks cut into 1-inch lengths
- 1 tablespoon Kalona SuperNatural Organic Unsalted Butter
- 1 large leek, white and tender green parts only
- 1/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 ¼ cups chicken stock preferably homemade
- 1 cup water
- 1 – 2 large thyme sprig
- 1 cup Kalona SuperNatural Organic Whole Milk
- 1 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
Instructions
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.
To clean the leeks, cut the root end off and remove the first layer. Cut in half lengthwise and cut into thin half rounds. Submerge in cold water, swishing the leeks around to dislodge any dirt. Let them sit undisturbed allowing the dirt to rest on the bottom of the bowl. Then, carefully lift out the leeks into a strainer, shaking to remove as much water as possible.
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.
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.
Ladle the soup into chilled bowls. Garnish with the asparagus tips and serve. The soup can be made ahead and refrigerated for up to 2 days.
Notes
Created by Chef Bret Bannon