Recipe: Lexie's on the River Asparagus Vichyssoise (blender)
SoupsASPARAGUS VICHYSSOISE
1 pound asparagus, stalks and tips trimmed, tips reserved for garnish
2 tablespoons unsalted butter
1 clove garlic, minced
2 cups leeks, white portion only, chopped
1 stalk celery, chopped
1 1/2 cups Yukon gold potatoes, diced
3 cups vegetable stock
Salt and white pepper
Heat 1 gallon water to boiling in large pot. Submerge asparagus spears, cover pot and cook until tender, about 2 minutes for medium spears, 3 minutes for large spears. Remove spears carefully from pot and immediately submerge in ice water; keep submerged until spears cool in center. Set aside.
Melt butter in heavy stock pot over medium heat. Cook garlic, leeks and celery until translucent; do not brown.
Add potatoes and vegetable stock and bring to boil. Reduce to heat to simmer and cook until potatoes are soft, as if for mashed potatoes.
Cool potatoes and add to blender; add asparagus and puree. Season with salt and pepper. Place in refrigerator until chilled.
When ready to serve, stir in heavy cream, ladle into chilled soup bowls and garnish with asparagus tips.
Makes 4 servings
From: Mike Vingiello, chef de cuisine, Lexie's on the River, Siena Hotel Spa Casino
Sources: California Asparagus Commission
1 pound asparagus, stalks and tips trimmed, tips reserved for garnish
2 tablespoons unsalted butter
1 clove garlic, minced
2 cups leeks, white portion only, chopped
1 stalk celery, chopped
1 1/2 cups Yukon gold potatoes, diced
3 cups vegetable stock
Salt and white pepper
Heat 1 gallon water to boiling in large pot. Submerge asparagus spears, cover pot and cook until tender, about 2 minutes for medium spears, 3 minutes for large spears. Remove spears carefully from pot and immediately submerge in ice water; keep submerged until spears cool in center. Set aside.
Melt butter in heavy stock pot over medium heat. Cook garlic, leeks and celery until translucent; do not brown.
Add potatoes and vegetable stock and bring to boil. Reduce to heat to simmer and cook until potatoes are soft, as if for mashed potatoes.
Cool potatoes and add to blender; add asparagus and puree. Season with salt and pepper. Place in refrigerator until chilled.
When ready to serve, stir in heavy cream, ladle into chilled soup bowls and garnish with asparagus tips.
Makes 4 servings
From: Mike Vingiello, chef de cuisine, Lexie's on the River, Siena Hotel Spa Casino
Sources: California Asparagus Commission
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