Asparagus Vichyssoise Recipe

Name: Asparagus Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. canola oil; 1 leek, white part only, cleaned and chopped; 1/4 cup white wine; 1 large russet potato, chopped; 1 lb. asparagus, trimmed and cut into 1-inch pieces with tips reserved; 4 cups water; 2 fresh thyme sprigs; 2 fresh parsley sprigs; 3/4 tsp. salt; ⅛ tsp. freshly ground black pepper; 1/4 cup chopped fresh chives for garnish

Servings: persons

1 Tbs. canola oil
1 leek, white part only, cleaned and chopped
1/4 cup white wine
1 large russet potato, chopped
1 lb. asparagus, trimmed and cut into 1-inch pieces with tips reserved
4 cups water
2 fresh thyme sprigs
2 fresh parsley sprigs
3/4 tsp. salt
⅛ tsp. freshly ground black pepper
1/4 cup chopped fresh chives for garnish

1
Heat oil over medium heat in large saucepan.
2
Add leeks, cover and cook 5 minutes, stirring occasionally, or until softened.
3
Stir in wine, and cook 2 minutes more, or until most liquid has evaporated.
4
Add chopped potato, asparagus pieces (but not tips), water, thyme and parsley sprigs, salt and pepper.
5
Bring to a boil, and cook 30 minutes over medium-low heat, or until potatoes are tender.
6
Remove thyme and parsley sprigs; pour soup in batches into food processor, and puree to a creamy consistency (or use an immersion blender, and puree in pot).
7
Chill well.
8
Bring pot of lightly salted water to a boil.
9
Drop in asparagus tips, remove from heat and let stand 1 minute.
10
Drain, and rinse under cold water.
11
Ladle soup into bowls, and divide asparagus tips among them.
12
Sprinkle with fresh chives, and serve.

331

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 1 Tbs. canola oil, 1 leek, white part only, cleaned and chopped, 1/4 cup white wine, 1 large russet potato, chopped, 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