Taste Restaurant, Café & Events Featured Recipe

 

Asparagus and Yukon Gold Potato Vichyssoise

1 1/2 pounds medium asparagus
1 cup chicken broth
2 cups water
3 tablespoons unsalted butter
1 medium onion, peeled and coarsely chopped
3 medium leeks, white part only, sliced and washed
2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 sprig lemon thyme
1 1/2 cups 2% milk
1/2 cup half & half or heavy cream
Salt and white pepper, to taste
Fresh chives flowers for garnish

In large pot, heat broth and water to simmer. Trim woody ends of asparagus spears approximately 1/4 inch. Add asparagus to simmering pot and cook for 2 to 3 minutes. Strain asparagus, reserving cooking broth. Plunge asparagus in bowl of ice water to stop cooking, then remove from ice water, dry with paper towels. Remove asparagus tips, cut lengthwise, refrigerate to use for garnish. Cut remaining spears into 1-inch pieces.

In same pot, melt butter. Add onions and leeks and cook gently. Add potatoes, reserved broth, sprig of thyme, and salt and white pepper to taste. Bring soup to a simmer and cover. Cook soup 10 to 15 minutes or until potatoes are tender, remove thyme and chill.

Place asparagus stems in blender with 1/3 cup cold water and 3 ice cubes. Puree until smooth, pour in container and refrigerate. In small batches, puree the potato and broth mixture in blender until smooth. Chill thoroughly.

Add asparagus puree, milk and cream to pureed potato soup. Taste and adjust seasoning. Place cold soup in chilled bowls and garnish with chive flowers and reserved asparagus tips.

8–10 servings.

Recipe by CR Conville, Executive Chef, Taste

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