Vichyssoise of English asparagus and Jersey Royals is the signature dish of The Trinity Restaurant, London and was created by Adam Byatt to represent all that is great about British produce.


  • 2 bunches of new season English Asparagus

  • 200g Jersey Royals

  • 1 Litre of semi skimmed milk

  • 200ml chicken stock

  • 100ml single cream

  • 1 large onion

  • Salt/pepper

  • ¼ bunch of thyme

  • 50g Butter


  • 1.

    Peel the asparagus and remove the tips for garnishing the soup. (retain the peelings for later). Slice the onion finely and place into a thick bottom pan. Slice the bases of asparagus, and peel and slice the Jersey Royals. Add this to onions and add the butter and the thyme, season this well and sweat on a medium heat until the vegetables have softened. Once the vegetables and potatoes have softened (it should be waxy as the starch comes out of the potatoes) add the milk, stock and cream and bring to the boil on a high heat. Blend the soup well in a flask blender - be careful not to overfill the blender - until smooth and pass through a fine sieve. Serve immediately with the blanched asparagus tips as a garnish.

  • Trinity, 4 The Polygon, Clapham Old Town,London:

  • 1.

    SW4 0JG. Tel: 020 7622 1199

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