Asparagus Vichyssoise

Name: Asparagus Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 907 grams asparagus, tips reserved, stalks cut into 1-inch lengths; 10 servings Chive Oil, for serving; 591 milliliters chicken stock or canned low-sodium broth; 3 mediums leeks, white and tender green parts only, thinly sliced; 355 milliliters milk; 1 teaspoons salt; 1 large thyme sprig; 2 Tbsps unsalted butter; 473 milliliters water; 0 teaspoons freshly ground white pepper; 227 grams Yukon Gold potatoes, peeled and cut into 1-inch chunks

Asparagus Vichyssoise might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 10. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 112 calories. A mixture of water, butter, leeks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Asparagus Vichyssoise, Vichyssoise, and Vichyssoise.

Instructions

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute.

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Asparagus

Water

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Sauce Pan

Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

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Asparagus

Water

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Colander

Melt the butter in a large saucepan.

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Butter

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Sauce Pan

Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes.

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Leek

Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.

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Asparagus

Potato