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.
- 09 May 2025
- Cook time 60 min
- Prep time 25 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 180kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 3.30g | 9% |
| Sugar 3.87g | 4% |
| Fat | |
| Fat 11g | 13% |
| Saturated 7g | 22% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 30mg | 6% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 2.51mg | 16% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.11ug | 5% |
| Vitamin C 16mg | 18% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 55ug | 45% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.31mg | 35% |
| Iron, Fe 3.33mg | 30% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 550mg | 16% |
| Selenium, Se 3.13ug | 6% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Cauliflower mornay with cheese
Ready in under an hour, it's a sumptuous and easy-to-make option that will elevate any meal.
27 Apr 2025Little chocolate mousses
Made with dark chocolate, heavy whipping cream, eggs, and a hint of sugar, this easy-to-follow recipe promises a delightfully smooth and luxurious dessert that's perfect for any occasion.
18 May 2025Potato and rosemary gratin
Perfectly balanced and easy to make, this comforting dish is ideal for any meal.
11 Apr 2025Air fryer quiche lorraine
Made with simple ingredients and cooked to perfection in your air fryer.
04 Mar 2025