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
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) chopped leeks
- 2 garlic cloves, minced
- 1 tbsp grated lemon zest
- 2 cups (480 ml) asparagus, cut into 1/2 inch pieces
- 1 cup (240 ml) chopped peeled Yukon gold potato
- 3 cups (720 ml) chicken or vegetable stock
- 1 sprig lemon thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup (120 ml) baby arugula
- 1/4 cup (60 ml) creme fraiche or Greek extra-thick yogurt
- 4 asparagus spears, blanched and sliced diagonally, for garnish
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, then stir in the creme fraiche or Greek extra-thick yogurt.
- Meanwhile, blanch the 4 asparagus spears in a small pot of boiling salted water for 1 minute, then drain and run under cold water to set the color; slice on the diagonal.
- Garnish the soup with the sliced asparagus spears. Chill 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