Asparagus Vichyssoise

1. 1

   Peel and dice potato. Clean and slice leeks using only white and light green.

2. 2

   Melt 2 tblspoons butter over medium heat; add potato and leeks; sweat until translucent. Add chicken broth, bring to boil, reduce heat, cover and cook until potato is soft. Add asparagus and cook 3 to 5 minutes (depending on thickness the asparagus should be just tender.

3. 3

   Transfer mixture to blender (or use immersion blender in pot). Puree until just smooth. DO NOT overblend or potato can turn gluey.

4. 4

   Stir in half & half and season to taste with salt and pepper.

5. 5

   CHILL for at least 3 hours.

6. 6

   Garnish with a small dollop of whiped 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.