Asparagus Vichyssoise

1. 1

   Cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.

2. 2

   Bring a pot of water to the boil, add asparagus tips and cook for 1 minute.

3. 3

   Drain and run under cold water - place on a clean tea towel and reserve.

4. 4

   Melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.

5. 5

   Add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.

6. 6

   Cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.

7. 7

   Discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.

8. 8

   Cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.

9. 9

   Serve soup in chilled bowls, scattered with chives and reserved asparagus tips.

* Per serving · 4 servings · Values may vary.

No additional tips available.