Asparagus Vichyssoise with chive flowers
2
Points®
Total time: 4 hr 50 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
For an additional garnish, trim 18 pencil (thin) asparagus and cut into 4- to 5-inch lengths (reserve bottoms of stalks for another use). Bring 1/2 inch of water to a boil in a large skillet. Add the asparagus and cook, covered, just until tender, about 2 minutes. Drain and rinse under cold water. Place 3 asparagus in each bowl of soup, then garnish with oil and chive flowers as directed.
Ingredients
Asparagus
1 pound(s)
Olive oil
2 tsp
Uncooked leeks
2 medium
Low sodium vegetable broth
3 cup(s)
Uncooked russet potato
½ pound(s)
Fresh thyme
2 sprig(s)
Table salt
1 tsp
White pepper
⅛ tsp
Fat free half and half creamer
½ cup(s)
Extra virgin olive oil
2 tsp
Instructions
1
Trim asparagus and cut into 2-inch lengths.
2
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.
3
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.
4
Ladle soup evenly into 6 bowls. Drizzle with extra-virgin olive oil and sprinkle with chive flowers (optional).
5
Serving size: 1 cup
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