Wednesday, May 30, 2012

Asparagus Vichyssoise

Asparagus season is just about over. The tender stalks of early spring are gone. The stalks are getting larger, and tougher now. This is the kind of asparagus that is meant for soup. The tips are still tender, so they make a great garnish, while the stalks cook into a great tasting soup. This soup can be served either cold or warm. I prefer it served cold, as a refreshing lunch or dinner soup. Add a salad and a breadstick, and you've got a complete meal.


1 pound asparagus, tough ends removed
2 leeks (or 1 sweet onion), chopped
1/4 pound yukon gold potatoes, peeled and quartered
2 cups chicken stock
2 cups water
1 cup soy creamer
1 Tbs lemon juice
salt to taste
lemon zest
chopped parsley


Cut asparagus into 1 inch lengths, separating the tips from the stalks. Cook the tips by bringing a saucepan of water to a boil. Add the asparagus tips and simmer for 1 minute. Remove the tips from the water and immediately place into icy, cold water. Drain the cold asparagus tips and refrigerate. To make the soup, place the asparagus stalks, leeks or onion, and potatoes into a pot with the chicken stock and water. Bring the vegetable mixture to a boil, then reduce to a simmer until the vegetables are tender, about 20 minutes. Blend the vegetables, broth, and water together in a blender. Add the soy creamer, then adjust the seasoning by adding lemon juice and salt to taste. Cool the soup, then refrigerate until cold. Serve the soup by ladling into bowls, then topping each bowl with several asparagus tips, a sprinkling of lemon zest, and some chopped parsley.

Serves 4

Stealthy Cooking Tip: The easiest way to remove the tough ends of asparagus is to break them off. The stalk will (should) break about 1 inch above the end of the stalk. The stalks break easiest in early spring, then break with more and more difficulty as the season extends. By the end of the season, you might need to cut off the bottom inch of the stalk with a knife. Vegetable soups are a great way to increase your veggie intake. They tend to have lots of vegetables, be low in fat, and high in fiber, meaning they're very healthy. If you don't like hot soups, try this cold. You'll be surprised how delicious a cold soup can be!


Anita at Hungry Couple said...

What an amazing sounding recipe. I have no doubt that I will absolutely love this. Saving and pinning! Thanks for sharing it.

Vicky said...

This looks yummy! I hadn't heard of soy creamer before - will have to look for that one the next time I'm at the grocery! Thanks for sharing :)

by Maire Gilbert said...

Thanks! I use soy creamer in place of cream because it has 0 saturated fat and 0 cholesterol, while it shares the thickening power of cream and has a creamy mouthfeel. What's not to love?