Serves: 6 to 8
Traditionally made with leeks and potatoes, this asparagus vichyssoise is served warm.
- 2 tablespoons olive oil or butter Add to list
- 3/4 cup sliced leeks, white and tender green parts Add to list
- 3 cloves garlic, minced Add to list
- 1 teaspoon fresh thyme Add to list
- 1 quart vegetable broth Add to list
- 2 large or 3 medium russet potatoes, peeled and finely chopped Add to list
- 1 bunch coarsely chopped asparagus, tough ends removed Add to list
- Salt and pepper, to taste Add to list
- 1/8 teaspoon grated nutmeg Add to list
- 1/2 cup cream (optional) Add to list
In a heavy pot, heat oil or butter over medium heat and cook leeks, garlic and thyme for 5 to 6 minutes, or until leeks are soft.
Pour vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart. Add asparagus and simmer for 5 to 6 minutes, or until asparagus is tender.
Allow the soup to cool slightly and puree in batches in a blender or food processor. Season with salt, pepper and nutmeg. Stir in cream, if desired, and heat through.
If you would like a little garnish: Serve scattered with herbed croutons or with baguette slices spread with chèvre cheese.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.