Asparagus Vichyssoise
A wonderful spring soup of fresh asparagus, chicken broth and potatoes with a hint of cream.
Equipment
- 1 four quart soup pot
- 1 food processor
- 1 two cup measuring cup
- 1 hand blender
Ingredients
- 2/3 cup yellow onion, chopped
- 2 TBLS butter or margarine
- 3 or 4 potatoes, sliced thin (about 1 pound) I like Yukon Gold
- 2 3/4 cups chicken broth
- 1 TBLS chicken base
- 1 lb. fresh asparagus, pureed
- 1/2 cup cream or milk
- 1/2 teas. Pepper
- 1/2 teas. salt (if needed)
Instructions
- Sweat the onions: with the heat on medium, melt the butter or margarine, add the chopped onion. Sauté until the onions are soft, not browned, 7 to 10 minutes.Add the potatoes, the chicken broth and chicken base.Bring to a boil and cook until potatoes are soft (5 to 7 minutes).
- Puree the asparagus in the food processor until very fine, scraping down the sides once or twice. When the potatoes are soft, add the asparagus and bring back to a boil. Cook for another 5 minutes.
- Turn off the heat. Using your hand blender, add the cream or milk and the black pepper. Puree until smooth. Check to see if you need to add the 1/2 teaspoon of salt. If the soup is too thick, you can add a little water or milk. If you don't have a hand blender you can puree in the food processor after it cools. Be careful! If the soup is too hot, it will explode!
- Chill for at least 3 hours before serving.