Easy Recipe For White Asparagus Vichysoisse

White Asparagus Soup
2 Tbsp butter (30 ml)
2 leeks, white part only (about 1 cup/250 ml)
1 big bunch white asparagus, chopped, tips reserved for garnish (about 3 cups/750 ml)
2 shallots, chopped (about 1/3 cup 75ml/30 ml)
1 clove garlic, chopped (optional)
1 medium baking potato, peeled, cut into ½-inch cubes (about 1 ½ cups/375ml)
4 cup chicken stock (1 litre)
1/2 cup to 1 cup whipping cream (125 ml to 250 ml)
Coarse salt and freshly cracked black pepper, to taste
1 Tbsp finely chopped chives (15 ml)
1 Tbsp olive oil (15 ml)
Asparagus tips, reserved from soup

White Asparagus Soup

1. Heat the butter in a large saucepan over medium-high heat. Add the leeks and shallots. Cook, stirring, until the vegetables have softened, about 5 minutes. Add garlic and cook until soft, about 2 minutes.

2. Add the potatoes and chicken stock. Season the mixture with salt and pepper to taste. Bring to a boil. Add asparagus. Reduce heat to medium low. Simmer the soup for 15 to 20 minutes, or until the potatoes are soft. Remove from heat and puree in a blender (or alternatively puree with a hand blender). Strain the soup through a medium-meshed sieve. Add ¼ cup to ½ cup cream depending on how creamy you like your soup. Chill completely. Keep refrigerated until ready to serve.


1. Heat the olive oil in a medium sauté pan over high heat. Add the asparagus and sauté for 3 minutes, or just until the asparagus are cooked through. Remove from heat and chill.

2. Serve soup chilled. Check soup for seasoning, add salt and pepper if needed. Serve soup garnished with a few asparagus tops and chopped chives. Yield: 6 servings.

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