Vichyssoise (pronounced vih-shee-swazh) is a cold potato and leek soup. This version adds the pure flavor of asparagus, along with a hint of mint.
Recipe information
Total Time
1 hour (includes chilling time)
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
Step 2
Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
Step 3
Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
Step 4
Drizzle mint cream over soup, then garnish with asparagus tips.
