Asparagus Vichyssoise Recipe

Name: Asparagus Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths; 2 tablespoons unsalted butter; 3 medium leeks, white and tender green parts only, thinly sliced; 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks; 2 1/2 cups chicken stock or canned low-sodium broth; 2 cups water; 1 large thyme sprig; 1 1/2 cups milk; 1 1/4 teaspoons salt; 1/4 teaspoon freshly ground white pepper; Chive Oil, for serving

Servings: persons

2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
2 tablespoons unsalted butter
3 medium leeks, white and tender green parts only, thinly sliced
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 1/2 cups chicken stock or canned low-sodium broth
2 cups water
1 large thyme sprig
1 1/2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon freshly ground white pepper
Chive Oil, for serving

1
In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute.
2
Drain the asparagus tips in a colander and refresh under cold water.
3
Pat dry, halve the tips lengthwise and set aside.
4
Melt the butter in a large saucepan.Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes.
5
Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil.
6
Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
7
Discard the thyme sprig.
8
Working in batches, puree the soup in a blender, then transfer to a large bowl.
9
Stir in the milk, salt and white pepper.
10
Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
11
Ladle the soup into chilled bowls and drizzle with Chive Oil.
12
Garnish with the asparagus tips and serve.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths, 2 tablespoons unsalted butter, 3 medium leeks, white and tender green parts only, thinly sliced, 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks, and more.

Yes, Asparagus Vichyssoise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions