Asparagus Vichyssoise

1. 1

   1. Peel and dice 1 potato and clean and slice 3 medium leeks. Sweat in 2 tablespoons of butter over medium heat until translucent.

2. 2

   2. Add 3 cups of chicken broth, bring to a boil, reduce the heat, cover and cook until potato is soft.

3. 3

   3. Add 1 pound of asparagus and cook 3 to 5 minutes, depending on their thickness; they should be just tender.

4. 4

   4. Transfer mixture to blender. Puree until just smooth, but take care: Over blending can turn the potato gluey. (For more control, use a strainer or food mill instead.)

5. 5

   5. Stir in 1/4 cup heavy cream and season to taste with salt and pepper.

6. 6

   6. Chill for at least 3 hours.

7. 7

   7. Garnish with a small dollop of whipped cream, a sprinkle of lemon zest, and a few paper-thin slices of raw asparagus

* Per serving · 4 servings · Values may vary.

No additional tips available.