Asparagus Vichyssoise | PCC Natural Markets

Asparagus Vichyssoise

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Traditionally made with leeks and potatoes, this asparagus vichyssoise is served warm.

Ingredients

Preparation

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.

Notes

If you would like a little garnish: Serve scattered with herbed croutons or with baguette slices spread with chèvre cheese.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

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.

More about: asparagus

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