Asparagus vichyssoise recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 6
  • Cooking Time: Less than 60 minutes
  • Course: Entree, Lunch

Try this delicious entree of asparagus vichyssoise.

Ingredients

3 bunches asparagus, trimmed
60g butter
2 leeks, washed, sliced, with 5cm of green left on
2 medium potatoes, diced
3 cups (750ml) chicken stock
3/4 cup (185ml) milk or light cream
1/2 bunch chives, finely snipped
crusty bread, to serve
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Preparation

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

2. Melt butter in a saucepan on medium heat. Stir in asparagus stalks, leek and potato and cook, covered, for 10 minutes, until soft without colouring. 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.

If you enjoyed this Asparagus vichyssoise recipe then browse more Modern Australian recipes, child-friendly recipes, low-carb recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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