ASPARAGUS VICHYSSOISE
Steps:
- 1. Peel and dice 1 potato and clean and slice 3 medium leeks. Sweat in 2 tablespoons of butter over medium heat until translucent. 2. Add 3 cups of chicken broth, bring to a boil, reduce the heat, cover and cook until potato is soft. 3. Add 1 pound of asparagus and cook 3 to 5 minutes, depending on their thickness; they should be just tender. 4. Transfer mixture to blender. Puree until just smooth, but take care: Over blending can turn the potato gluey. (For more control, use a strainer or food mill instead.) 5. Stir in 1/4 cup heavy cream and season to taste with salt and pepper. 6. Chill for at least 3 hours. 7. Garnish with a small dollop of whipped cream, a sprinkle of lemon zest, and a few paper-thin slices of raw asparagus
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