Asparagus Vichyssoise
8 ingredients
3 steps
Ingredients
- 1 1/2 lb asparagus, woody ends snapped off, tips separated, stems cut into 2 inch pieces
- 4 1/2 tbsp butter
- 2 None leeks, sliced
- 2 None medium potatoes, diced
- 3 cups chicken stock
- 3/4 cup milk
- 1/2 cup fresh chives, finely chopped
- None None crusty bread, to serve
Directions
-
1Blanch asparagus tips in boiling salted water for 1 min. Rinse under cold water until cool then drain. Set aside.
-
2Melt butter in a large saucepan over medium heat. Add asparagus stalks, leeks and potatoes. Cook, covered, for 10 mins, or until soft. Add stock and 4 cups water. Bring to a boil then reduce heat and simmer for 10 mins.
-
3Puree soup then add milk and season to taste. Reheat gently. Sprinkle with chives and asparagus tips. Serve with crusty bread.
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