Try this delicious entree of asparagus vichyssoise.



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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.