Asparagus Vichyssoise

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 kg asparagus
• 50 g unsalted butter
• 2 large leeks, and pale green parts only - sliced thinly
• 2 sprigs fresh thyme, - these will be disgarded after cooking
• 2 1/2 cups chicken stock
• 1 1/2 cups milk
• 1/3 cup finely chopped chives

Recipe

• 1 cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.
• 2 bring a pot of water to the boil, add asparagus tips and cook for 1 minute. drain and run under cold water - place on a clean tea towel and reserve.
• 3 melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.
• 4 add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.
• 5 cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.
• 6 discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.
• 7 cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.
• 8 serve soup in chilled bowls, scattered with chives and reserved asparagus tips.