Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Farmers Market Asparagus Vichyssoise

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Valerie Harrison
  • 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

Units Scale
  • 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

  1. In a large saucepan, heat the olive oil over medium-high heat.
  2. Add the chopped leeks and minced garlic; sauté for 1 minute until fragrant.
  3. Add the grated lemon zest, asparagus, and chopped potato; sauté for another minute.
  4. Pour in the chicken or vegetable stock and add the lemon thyme sprig. Bring to a boil.
  5. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes and asparagus are tender.
  6. Remove the lemon thyme sprig and discard.
  7. Stir in the baby arugula and cook for an additional 2 minutes until wilted.
  8. Remove from heat and let cool slightly.
  9. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
  10. Season with salt and freshly ground black pepper to taste.
  11. Stir in the chopped chives, mint, chervil, and tarragon.
  12. 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

Did you make this recipe?

Share a photo and tag us @honestcooking — we can't wait to see what you've made!

Find it online: https://honestcooking.com/heat-up-the-kitchen-with-farmers-market-asparagus-vichyssoise/