Asparagus Vichyssoise
Author: Emily Paster
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4 as a first course
- 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)
- Bring a large skillet of salted water to boil. Cook the asparagus until tender, 5-8 minutes depending on thickness.
- Drain and immediately plunge into an ice water bath to stop the cooking. Drain again. Allow to dry and cut into two-inch pieces.
- 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.
- Add the potato and cover with broth. Turn the heat to high and bring to a boil.
- Turn down heat and simmer, partially covered, until the potatoes are cooked through, about ten minutes.
- Add asparagus to the pot and stir to combine.
- Puree the mixture using an immersion blender OR, working in batches as necessary, transfer to a food processor or high-speed blender.
- Add the buttermilk and combine.
- Refrigerate the soup for several hours until cold. Taste and adjust seasoning.
- Prior to serving, add half the lemon juice and stir to combine.
- 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/
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