Chilled Asparagus Vichyssoise Recipe
Prep Time:
Cook Time:
  • 1 tablespoon butter
  • 1 cup leeks, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 medium Yukon gold potato, diced small
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 pound asparagus, cut into 1-inch pieces
  • ¼ cup heavy cream
Optional Ingredients
  • Minced chives, for garnish
  1. Heat a large soup pot over medium heat, then add the butter and leeks. Sauté for 5 minutes. Add the apple cider vinegar, and stir to scrape the browned bits from the bottom of the pot.
  2. Add the potato, broth, salt, and pepper, and bring to a boil. Reduce the heat to a simmer, and cook uncovered for 5 minutes (or until the potatoes are tender). Add the asparagus and cook for 5 minutes more (or until the asparagus is tender).
  3. Remove the pot from the heat and add the cream.
  4. Blend in small batches until smooth. Then, to ensure a silky smooth texture, run the blended soup through a fine mesh sieve and discard any pulp.
  5. Transfer the soup to a bowl and chill for 2 hours. Taste and add more salt if desired.
  6. Serve chilled with a drizzle of cream, chives, and a twist of black pepper.