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Asparagus vichyssoise

Asparagus vichyssoise

Try this delicious entree of asparagus vichyssoise.

Ingredients

  • 3 bunches asparagus, trimmed
  • 60g butter
  • 2 leeks, washed, sliced, with 5cm of green left on
  • 2 medium potatoes, diced
  • 3 cups (750ml) chicken stock
  • 3/4 cup (185ml) milk or light cream
  • 1/2 bunch chives, finely snipped
  • crusty bread, to serve
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Method

  1. Cut asparagus into 4cm lengths and separate tips and stalks. Cook tips in boiling, salted water for 1 minute. Drain and refresh under cold water. Set aside.
  2. Melt butter in a saucepan on medium heat. Stir in asparagus stalks, leek and potato and cook, covered, for 10 minutes, until soft without colouring. Add stock with 3 1/2 cups water and bring to boil. Simmer for 8-10 minutes.
  3. Puree in batches, using a blender or food processor. Reheat, add milk and season to taste. Sprinkle with chives, and serve with asparagus tips and crusty bread.
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