Asparagus Vichyssoise with chive flowers

2 - 3
PersonalPoints™ per serving
Total Time
0 min
This fun, hearty soup recipe features asparagus, leeks, russet potatoes, and thyme. The chive flowers as the garnish are optional, but try seeking them out; they make such a difference in the finished presentation. If you want to go all out, 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.


Uncooked asparagus

1 pound(s)

Olive oil

2 tsp

Uncooked leek(s)

2 medium, (white and pale green parts only), halved lengthwise and thinly sliced

Fat free reduced sodium vegetable broth

3 cup(s)

Uncooked russet potato

½ pound(s), peeled and cut into 1/2-inch pieces

Fresh thyme

2 sprig(s)

Table salt

1 tsp

White pepper


Fat-free half-and-half

½ cup(s)

Extra virgin olive oil

2 tsp, fruity


½ oz, 4 fresh chive flowers, crumbled for garnish (optional)


  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 (if using).
  5. Per serving: 1 cup