Early Summer Vichyssoise with Sorrel and Asparagus

Name: Early Summer Vichyssoise with Sorrel and Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams pencil-thin asparagus (about 10), cut into 1-inch lengths; 946 milliliters chicken stock or canned low-sodium broth; 59 milliliters half-and-half; 454 grams tender young leeks, white and tender greens thinly sliced and dark green tops reserved; 454 grams white new potatoes, thinly sliced; 4 servings Salt and freshly ground pepper; 340 grams large bunch sorrel , stemmed and cut into thin ribbons; 1 Tbsp vegetable oil

Early Summer Vichyssoise with Sorrel and Asparagus might be just the side dish you are searching for. Watching your figure? This gluten free, whole 30, and vegetarian recipe has 319 calories, 13g of protein, and 9g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have pencil-thin asparagus, chicken stock, new potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, combine the chicken stock with the leek tops. Cover and simmer over low heat until the stock is flavorful, about 10 minutes, then strain, pressing on the leeks to extract as much liquid as possible; discard the solids.

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Stock

Extract

Leek

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Sauce Pan

In another large saucepan, heat 1/2 tablespoon of the oil.

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Cooking Oil

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Sauce Pan

Add the sliced leeks and potatoes and cook over moderate heat, stirring, until the leeks are softened but not browned, 9 to 10 minutes.

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Potato

Leek

Add the stock, cover and simmer until the vegetables are tender, about 10 minutes. Stir in the sorrel and cook until wilted, about 2 minutes.

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Vegetable

Sorrel

Stock

Puree the soup in a food mill or work it through a fine sieve, discarding the fibers and potato skins. Refrigerate until chilled, about 2 hours.

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Potato

Soup

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Sieve

Meanwhile, in a small skillet, heat the remaining 1/2 tablespoon oil.

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Cooking Oil

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Frying Pan

Add the asparagus and cook over moderately high heat until slightly browned, about 5 minutes.

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Asparagus

Transfer to a plate to cool.

Stir the half-and-half and asparagus into the soup. Season with salt and pepper. Ladle the soup into bowls and serve.

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Salt And Pepper

Asparagus

Soup

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Bowl

Ladle

Make Ahead: The soup can be made through Step 3 and refrigerated for up to 1 day.

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Soup

Wine Recommendation: The rich texture of this soup suggests Chardonnay, but the sorrel and asparagus add a tartness that makes a savory California Sauvignon Blanc a better partner. Two choices are the 1996 Chalk Hill or the 1996 Simi.

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Chardonnay