Asparagus Vichyssoise with chive flowers
2 medium, (white and pale green parts only), halved lengthwise and thinly sliced
Fat free reduced sodium vegetable broth
Uncooked russet potato
½ pound(s), peeled and cut into 1/2-inch pieces
Extra virgin olive oil
2 tsp, fruity
½ oz, 4 fresh chive flowers, crumbled for garnish (optional)
- Trim asparagus and cut into 2-inch lengths.
- Heat olive oil in large saucepan over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add broth, asparagus, potato, thyme sprigs, salt, and pepper. Cover and bring to boil. Reduce heat and simmer, covered, until vegetables are fork-tender, about 20 minutes. Discard thyme sprigs. Let soup cool about 5 minutes.
- Puree soup, in batches, in blender. Transfer to large bowl and let cool to room temperature. Stir in half-and-half; cover and refrigerate until well chilled, at least 4 hours or up to 2 days.
- Ladle soup evenly into 6 bowls. Drizzle with extra-virgin olive oil and sprinkle with chive ﬂowers (if using).
- Per serving: 1 cup