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. | |
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