Asparagus Vichyssoise
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 as a first course
 
A refreshing cold spring soup with asparagus, new potatoes and buttermilk
Ingredients
  • 1½ lbs. thick asparagus (approx. 2 bunches), woody ends trimmed
  • 2 TB unsalted butter or olive oil
  • 1 yellow onion, minced
  • 1 lb waxy potatoes, such as Red Bliss or Yukon Gold, peeled and cut into chunks
  • 2 cups vegetable or chicken broth
  • ¾ cup buttermilk
  • Salt and pepper, preferably white, to taste
  • 1 lemon, zested and juiced
  • Plain yogurt (optional) or sour cream
  • Mint (optional)
Instructions
  1. Bring a large skillet of salted water to boil. Cook the asparagus until tender, 5-8 minutes depending on thickness.
  2. Drain and immediately plunge into an ice water bath to stop the cooking. Drain again. Allow to dry and cut into two-inch pieces.
  3. In a large saucepan or Dutch oven, heat the butter or olive oil over medium heat. Add the onion and sauté over medium-low heat until tender but do not allow to brown. (This is also known as "sweating" the onion.) Season with salt and pepper.
  4. Add the potato and cover with broth. Turn the heat to high and bring to a boil.
  5. Turn down heat and simmer, partially covered, until the potatoes are cooked through, about ten minutes.
  6. Add asparagus to the pot and stir to combine.
  7. Puree the mixture using an immersion blender OR, working in batches as necessary, transfer to a food processor or high-speed blender.
  8. Add the buttermilk and combine.
  9. Refrigerate the soup for several hours until cold. Taste and adjust seasoning.
  10. Prior to serving, add half the lemon juice and stir to combine.
  11. To serve, garnish with a dollop of yogurt or sour cream, a sprinkle of the lemon zest and a sprig of mint.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/05/07/cold-asparagus-soup/