Description
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.
Ingredients
Scale
- 2 tablespoons olive oil
- cup chopped leeks
- 2 garlic cloves, minced
- 1 tablespoon grated lemon zest
- 2 cups asparagus (cut into ½ inch pieces)
- cup chopped peeled Yukon gold potato
- 3 cups chicken or vegetable stock
- 1 sprig lemon thyme
- cup creme fraiche or Greek extra-thick yogurt
- 1 cup + 1/2 cup baby spinach or baby arugula, stems removed if necessary
- 4 asparagus spears, blanched and sliced diagonally
Instructions
- In saucepan, heat oil over medium-high heat. Add chopped leeks and garlic; sauté for 1 minute. Add lemon zest, asparagus and potato; sauté for 1 minute more. Add stock and lemon thyme sprig. Bring to a boil; reduce heat and simmer for 12 minutes or until potatoes are done. Remove thyme sprig and discard.
- In the bottom of a blender add 1 cup of spinach or arugula, 1/4 cup at a time. Add 1/4 cup spinach and 1 ladle of soup into blender and puree. Season to taste with salt and pepper. Repeat the process until all of the soup is pureed. (Alternatively add spinach or arugula to pot on the stove and puree with immersion blender. Add spinach or arugula 1/4 cup at a time). Pass soup through a strainer. Stir in 1/4 cup creme fraiche or yogurt and season to taste with salt and pepper.
- Slice 4 asparagus spears on the diagonal. Thinly slice 1/2 cup arugula or spinach for garnish. Bring a small pot of salted water to a boil. Blanch the asparagus tips for 1 minute. Drain and run under cold water to lock in the color.
- Garnish soup with asparagus tips and arugula or spinach. Serve hot or cold.