Asparagus Vichyssoise with Chive Flowers

Total Time
0 min


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


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.

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