Early Summer Vichyssoise with Sorrel and Asparagus

1. 1

   In a large saucepan, combine the chicken stock with the leek tops.

2. 2

   Cover and simmer over low heat until the stock is flavorful, about 10 minutes, then strain, pressing on the leeks to extract as much liquid as possible; discard the solids.

3. 3

   In another large saucepan, heat 1/2 tablespoon of the oil.

4. 4

   Add the sliced leeks and potatoes and cook over moderate heat, stirring, until the leeks are softened but not browned, 9 to 10 minutes.

5. 5

   Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.

6. 6

   Stir in the sorrel and cook until wilted, about 2 minutes.

7. 7

   Puree the soup in a food mill or work it through a fine sieve, discarding the fibers and potato skins.

8. 8

   Refrigerate until chilled, about 2 hours.

9. 9

   Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon oil.

10. 10

    Add the asparagus and cook over moderately high heat until slightly browned, about 5 minutes.

11. 11

    Transfer to a plate to cool.

12. 12

    Stir the half-and-half and asparagus into the soup.

13. 13

    Season with salt and pepper.

14. 14

    Ladle the soup into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.