I decided to take the Scarlet solution… think about it tomorrow.
And capture the romance of the accessory, sometimes called the garnish.
In this case the wispy chive flower, packing an unexpected texture and flavor surprise in the 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.
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.
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.
Place asparagus stems in blender with ½ cup cold water. Puree until velvet smooth not satin… pour in covered container and refrigerate.
In small batches, puree the potato and broth mixture in blender until smooth. Chill thoroughly.
Add asparagus puree and rice milk to pureed potato soup. Taste and adjust seasoning.
Pour into covered container.
Place cold soup in chilled bowls…