Recipe courtesy of Grayson Sherman

Asparagus Vichyssoise

Getting reviews...
Save Recipe
  • Total: 10 min
  • Prep: 10 min
  • Yield: 10 servings
Share This Recipe

Ingredients

Directions

  1. Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
  2. Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.
17m Easy 99%
CLASS
18m Easy 98%
CLASS
12m Easy 99%
CLASS
42m Easy 90%
CLASS
13m Easy 98%
CLASS
9m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now