I bought fresh white asparagus for the first time a month ago. When I found out that it had to be peeled before cooking (what a hassle!) I said that from now on, I would only buy green asparagus.
Last week, a farmer’s stand at the tram stop had white asparagus for 1 złoty (37 cents) per bundle, and I bought two. I just can’t pass up a delicious bargain, even if the preparation is s bother. Because it does have to be peeled, working with thick stalks is much easier than thin stalks. With the skinny little ones, it seems as if you have nothing left after peeling.
I used a food network recipe, and we all loved it. Even Benson, our dog, likes his food more with a spoon full of asparagus vichyssoise.Print
A creamy, cold soup – an elegant summer offering
- 2 tablespoons butter
- 2 leeks, white and light green parts only, sliced
- 2 shallots, diced
- 2 cloves garlic, diced
- 4 cups chicken broth
- 1 large potato, peeled and diced
- 1 bunch white asparagus (green would be good too), peeled and diced
- 1/2 to 1 cup heavy cream
- salt and pepper
- olive oil
- chives, sliced
- In a large saucepan, melt butter and saute leeks and shallots for 5 minutes
- Add garlic and cook 2 more minutes
- Add broth, potato, and asparagus; cook until potato is tender
- Process soup in blender or with immersion blender until smooth
- Add cream for desired consistency
- Season with salt and pepper
- Serve chilled (although warm would be good too)
- Garnish with a drizzle of olive oil and a sprinkle of chives
The original recipe had me reserve the asparagus tips for garish as well, but I don’t think I’ll do that again. The crunch distracted from the rich creaminess of the soup, and visually, I found it more pleasing with just the oil and chives. I filled a teaspoon with oil and drizzled it in circular motions to get the pattern you see in the top photo.