Asparagus vichyssoise with spearmint and leeks
Discover a refreshing twist on classic vichyssoise with our Asparagus Vichyssoise recipe. Made with tender potatoes, fresh spearmint, fragrant leeks, and delicious asparagus, all blended into a creamy, velvety soup with chicken broth and a touch of rich heavy whipping cream. Enjoy this delightful, mint-infused dish chilled for a perfect summer meal or served warm for cozy comfort.
Cook time 60 min
Prep time 25 min
Ingredients:
1 cup potatoes1/4 cup heavy whipping cream
1 tbsp spearmint
2.50 cups chicken broth
1 cup leek
3 cups asparagus
2 tbsp butter
Asparagus vichyssoise is a refreshing and elegant chilled soup that's perfect for warmer weather. This version brings a unique twist to the classic recipe by incorporating spearmint, which adds a delightful, aromatic flavor. The combination of leeks, potatoes, and asparagus results in a creamy, smooth texture that's both light and satisfying. Follow this recipe to impress your guests with this sophisticated dish.
Instructions:
- Peel and dice the potatoes.
- Clean the leeks thoroughly to remove any grit or dirt, then slice them thinly, using only the white and light green parts.
- Trim the asparagus by snapping off the woody ends, then cut into 1-inch pieces.
- Finely chop the spearmint leaves.
- In a large pot, melt the 2 tablespoons of butter over medium heat.
- Add the sliced leeks to the pot, sautéing them gently until they become tender but not browned, about 5-7 minutes.
- Add the diced potatoes and asparagus pieces to the pot with the leeks.
- Pour in the 2.5 cups of chicken broth. Increase the heat and bring to a boil.
- Reduce the heat to low. Cover the pot and let it simmer until the vegetables are tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender. Be careful with the hot liquid.
- Return the blended soup to the pot if necessary, and place the pot over low heat.
- Stir in the 1/4 cup of heavy whipping cream and the finely chopped spearmint. Heat gently until warmed through, but do not boil.
- Taste the soup and season with salt and pepper to taste.
- Serve the asparagus vichyssoise hot, or chill for a few hours to serve cold, garnished with a sprig of mint or a few asparagus tips if desired.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh asparagus, leeks, and spearmint. Fresh ingredients will enhance the overall taste and quality of the soup.
- Blend Thoroughly: For a smooth and velvety texture, make sure to blend the soup thoroughly. You can use a blender or an immersion blender to achieve the desired consistency.
- Chill the Soup: Vichyssoise is traditionally served cold. Make sure to allow enough time for the soup to chill in the refrigerator, at least 2-3 hours or overnight for the best results.
- Adjust Seasoning: Before serving, taste the soup and adjust the seasoning as needed. A pinch of salt and a bit of black pepper can enhance the flavors.
- Garnish: Add a touch of elegance by garnishing the soup with a few fresh spearmint leaves or a drizzle of heavy whipping cream before serving.
By following these steps, you can create a delicious and sophisticated Asparagus Vichyssoise with spearmint and leeks. This chilled soup is ideal for serving as a starter at a summer dinner party or as a light lunch. The freshness of the spearmint complements the rich flavors of the asparagus and leeks, making it a memorable dish. Enjoy your culinary creation!
Nutrition per serving
4 ServingsCalories 180kcal
Protein 6g
Carbohydrates 15g
Fiber 3.30g
Sugar 3.87g
Fat 11g
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