While Spring is when everything seems to come alive, summer is an all too swift reminder of lazy, hazy days of lying on the beach, grilling outdoors, and doing all that you can to prevent a heat induced coma. It is the season for the last of the Spring asparagus, the delightful fragrance of chives, mint, chervil and tarragon filling the air to season your dishes.
In the summer the days are longer and the markets are bursting with the colours of the bountiful fruits and vegetables of the season that are gleaned from our gardens, forests, markets and window boxes. I for one can’t resist enjoying more of the longer, warmer days with meals in the great outdoors. Instead of welcoming friends in from the cold, I relish ushering them outside for lingering dinners on the deck. Is it just me, or does everything taste better when eaten outside? Whether it’s a camp site, your cottage, the beach or your own backyard, dining outside offers the perfect opportunity to entertain outdoors enhanced by mother nature.
I found myself with a glut of the seasons last spears of asparagus, some baby arugula and leeks. In a few short days I will be on vacation so what better time to clear the fridge of perishables and make room for the next season of fruits and vegetables. There are many obvious advantages to cooking with fresh, seasonal ingredients we find at our markets this time of year. The produce tastes richer, fresher, and is more nutritious. The beauty is in their pure simplicity. The standout flavours are the fresh, natural ingredients themselves such as the sweet taste of a carrot or the pop of a freshly shelled pea. 
This recipe is loosely based on one from the Aerie Resort and Spa on Vancouver Island. The resort was a haven for those who enjoy fine wines and gourmet cuisine. We found creative menus inspired by fresh local ingredients mixed with a dash of incredible ocean views.
There is no better way to enjoy the seasons bounty when the temperatures rise than with a delicious, simple chilled soup. This twist on a classic vichyssoise soup is perfect for an alfresco meal in the great outdoors. Your soup can be prepared in the cooling breezes of a summer morning, blitzed with a blender and served care free for supper that night without heating up the kitchen. You don’t even have to eat it chilled if you don’t want to, but do try it! Served hot, this leek and potato soup is known as asparagus potage parmentier. Served cold, it’s called asparagus vichyssoise. This soup can be served in shot glasses as an appetizer. No matter how you choose to serve it, enjoy!!!!
PrintFarmers Market Asparagus Vichyssoise
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Description
This chilled asparagus vichyssoise is a refreshing twist on the classic leek and potato soup, perfect for enjoying the last of the spring asparagus in a delightful alfresco meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped leeks
- 2 garlic cloves, minced
- 1 tablespoon grated lemon zest
- 2 cups asparagus, cut into 1/2 inch pieces
- 1 cup chopped peeled Yukon gold potato
- 3 cups chicken or vegetable stock
- 1 sprig lemon thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup baby arugula
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh chervil
- 1 tablespoon chopped fresh tarragon
Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- Add the chopped leeks and minced garlic; sauté for 1 minute until fragrant.
- Add the grated lemon zest, asparagus, and chopped potato; sauté for another minute.
- Pour in the chicken or vegetable stock and add the lemon thyme sprig. Bring to a boil.
- Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes and asparagus are tender.
- Remove the lemon thyme sprig and discard.
- Stir in the baby arugula and cook for an additional 2 minutes until wilted.
- Remove from heat and let cool slightly.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- Season with salt and freshly ground black pepper to taste.
- Stir in the chopped chives, mint, chervil, and tarragon.
- Chill the soup in the refrigerator for at least 2 hours before serving cold, or serve immediately if preferred hot.
Notes
This soup can be served hot or cold, depending on your preference. For a cold version, chill for at least 2 hours before serving. Serve in shot glasses for a unique appetizer. Store leftovers in an airtight container in the refrigerator for up to 3 days. Fresh herbs like chives, mint, chervil, and tarragon add a burst of flavor and can be adjusted to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 7
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Will give it a try and let you know how it works out