Asparagus Vichyssoise | PCC Natural Markets

Asparagus Vichyssoise

Serves: 6 to 8

No votes yet

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.



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 Lynne Vea, PCC Chef

More about: asparagus


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

really thick

Made it with russets as indicated and the soup was really starchy. Would try a different type if potatoe next time. Also took alot longer to cook asparagus than indicated.

Thank you for your comment!

Thank you for your comment! Russets do vary greatly in starch content. A little extra stock added to bring the soup to your desired consistency might be a good remedy.

Bon appetit!

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login