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Recipes
June 2009

Asparagus Vichyssoise with Mint

By The Bon Appétit Test KitchenPhotography by Lisa Hubbard

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.

    Step 2

    Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.

    Step 3

    Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.

    Step 4

    Drizzle mint cream over soup, then garnish with asparagus tips.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 170.9 %Calories from Fat 60.3 Fat (g) 11.5 Saturated Fat (g) 7.3 Cholesterol (mg) 38.7 Carbohydrates (g) 11.6 Dietary Fiber (g) 1.9 Total Sugars (g) 2.8 Net Carbs (g) 9.7 Protein (g) 5.8
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