Delectable / Vegetables / Vegetarian

Spring Chill Asparagus Vichyssoise


Asparagus Leek Potato Vichyssoise

I decided to take the Scarlet solution… think about it tomorrow.

And capture the romance of the accessory, sometimes called the garnish.

Chive Flower Garnish

In this case the wispy chive flower, packing an unexpected texture and flavor surprise in the Vichyssoise

Spring Chill Asparagus Vichyssoise

Spring Chill Asparagus Vichyssoise

*this Recipe adapted from a recipe from Taste Restaurant, Seattle Museum

1½ pounds Yukon Gold potatoes, peeled and thinly sliced

1 pound medium asparagus

3 cups water

1 cube Vegan Vegetable Bouillon

2 medium leeks, white part only, sliced and washed

1 medium onion, peeled and coarsely chopped

1 cup rice or soy milk, chilled

3 tablespoons unsalted butter
1 sprig thyme, fresh from your garden!
1 teaspoon salt white pepper, to taste
Fresh chive flowers to decorate and flavor.

Add bullion cube to 1 cup of boiling water and dissolve. In large pan, heat remaining water and bouillon water to simmer. Trim asparagus spears, woody part off the bottom. Add whole asparagus spears to simmering pan and cook for 2 to 3 minutes. Remove asparagus, reserve cooking broth.

Drain and Dry Asparagus

Plunge asparagus in bowl of ice water to stop cooking, then remove from ice water, drain- dry with towel. Remove asparagus tips, refrigerate for garnish. Cut remaining spears into 1-inch pieces. Refrigerate.

In soup pot, melt butter. Add onions, leeks, and cook gently.

Sprig Of Thyme

Add potatoes, reserved broth, sprig of thyme, salt and white pepper. Bring soup to a simmer and cover. Cook soup 10 to 15 minutes or until potatoes are tender, remove thyme (if you can find it) and chill.

Pour Asparagus Puree Into Covered Container and Refrigerate

Place asparagus stems in blender with ½ cup cold water. Puree until velvet smooth not satin… pour in covered container and refrigerate.

Potato Leek Puree

In small batches, puree the potato and broth mixture in blender until smooth. Chill thoroughly.

Mix In Asparagus Puree and Soy Milk

Add asparagus puree and rice  milk to pureed potato soup. Taste and adjust seasoning.

Spring Chill Vichyssoise

Pour into covered container.

Spring Chill In A Covered Container

Chill.

Frost Bowls In Freezer

Place cold soup in chilled bowls…

Chive Flower Garnish

Garnish.

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3 thoughts on “Spring Chill Asparagus Vichyssoise

  1. I love the pictures and didn’t know you could eat the flowers on chives…I have alot of them about to bloom in my garden soon.

  2. Pretty and pretty good for you. And those pictures are awesome. Did not know chive flowers can be eaten either. Learn something new everyday. I am glad you are still blogging! 🙂

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