Name: Asparagus vichyssoise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 3 bunch asparagus, trimmed; 60 gram butter; 2 leeks, washed, sliced, with 5cm of green left on; 2 medium potatoes, diced; 3 cup (750ml) chicken stock; 3/4 cup (185ml) milk or light cream; 1/2 bunch chives, finely snipped; crusty bread, to serve

Asparagus vichyssoise

Serves 6

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Ingredients

3 bunch asparagus, trimmed

60 gram butter

2 leeks, washed, sliced, with 5cm of green left on

2 medium potatoes, diced

3 cup (750ml) chicken stock

3/4 cup (185ml) milk or light cream

1/2 bunch chives, finely snipped

crusty bread, to serve

Method

1.Cut asparagus into 4cm lengths and separate tips from stalks. Cook asparagus tips in boiling, salted water for 1 minute. Drain and refresh under cold water. Set aside.

2.Melt butter in a large saucepan on medium heat. Stir in asparagus stalks, leek and potato and cook, covered, for 10 minutes, until soft but not coloured. Add stock with 3 1/2 cups water and bring to boil. Simmer for 8-10 minutes.

3.Puree in batches, using a blender or food processor. Reheat, add milk and season to taste. Sprinkle with chives, and serve with asparagus tips and crusty bread.

Enrich the soup by swirling in 1 1/4 cup cream and 30g butter at the end.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%