Best Farmers Market Asparagus Vichyssoise Recipes

ASPARAGUS VICHYSSOISE

Asparagus Vichyssoise image

Provided by Mark Bittman

Categories lunch, project, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter or extra virgin olive oil
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and chopped
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup or half-and-half, optional

Steps:

Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1456 milligrams, Sugar 10 grams

ASPARAGUS VICHYSSOISE

Asparagus Vichyssoise image

Provided by Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

Ingredients

2 ounces unsalted butter
2 1/2 cups leeks, cleaned white parts only, chopped
1 stalk celery, peeled and coarsely chopped
1 large white onion, peeled and cut to 1-inch dice
2 cups russet potatoes, peeled and cut to 1-inch dice
1 quart chicken or vegetable stock
2 cups asparagus, fresh or frozen, reserve some tips for garnish
1 cup heavy cream
Salt and white pepper, to taste

Steps:

Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.