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.

  • 03 Apr 2025
  • Cook time 60 min
  • Prep time 25 min
  • 4 Servings
  • 7 Ingredients

Asparagus vichyssoise with spearmint and leeks

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:

1 cup potatoes
150g
1/4 cup heavy whipping cream
60g
1 tbsp parsley
6g
2.50 cups chicken broth
600g
1 cup leek
90g
3 cups asparagus
400g
2 tbsp butter
27g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Cooking the Vegetables:
- 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.
3. Add Potatoes and Asparagus:
- Add the diced potatoes and asparagus pieces to the pot with the leeks.
4. Add Broth and Simmer:
- 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.
5. Blend the Soup:
- 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.
6. Add Cream and Spearmint:
- 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.
7. Season and Serve:
- 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 Size330 grams
Energy
Calories 180kcal9%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 15g4%
Fiber 3.30g9%
Sugar 3.87g4%
Fat
Fat 11g13%
Saturated 7g22%
Cholesterol 33mg-
Vitamins
Vitamin A 170ug19%
Choline 30mg6%
Vitamin B1 0.19mg16%
Vitamin B2 0.21mg16%
Vitamin B3 2.51mg16%
Vitamin B6 0.27mg16%
Vitamin B9 80ug19%
Vitamin B12 0.11ug5%
Vitamin C 16mg18%
Vitamin E 1.50mg10%
Vitamin K 55ug45%
Minerals
Calcium, Ca 63mg5%
Copper, Cu 0.31mg35%
Iron, Fe 3.33mg30%
Magnesium, Mg 33mg8%
Phosphorus, P 120mg9%
Potassium, K 550mg16%
Selenium, Se 3.13ug6%
Sodium, Na 360mg24%
Zinc, Zn 0.84mg8%
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.

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