Asparagus Vichyssoise with Mint

Name: Asparagus Vichyssoise with Mint
Prep time: 25 minutes
Total time: 1 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 cup thinly sliced leek (white and pale green parts only); 1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces); 2 1/2 cups low-salt chicken broth; 3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces); 1/4 cup chilled whipping cream; 1 tablespoon finely chopped fresh mint

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard

April 15, 2009

Recipe notes