Asparagus Vichyssoise

• 1 potato
• 3 medium leeks
• 2 tablespoons of butter
• 3 cups of chicken broth
• 1 pound of asparagus
• 1/4 cup of heavy cream
• Season to taste with salt and pepper
• Whipped cream to garnish
• Lemon zest to garnish
• thin slices of raw asparagus to garnish

1. 1. Peel and dice 1 potato and clean and slice 3 medium leeks. Sweat in 2 tablespoons of butter over medium heat until translucent.
2. 2. Add 3 cups of chicken broth, bring to a boil, reduce the heat, cover and cook until potato is soft.
3. 3. Add 1 pound of asparagus and cook 3 to 5 minutes, depending on their thickness; they should be just tender.
4. 4. Transfer mixture to blender. Puree until just smooth, but take care: Over blending can turn the potato gluey. (For more control, use a strainer or food mill instead.)
5. 5. Stir in 1/4 cup heavy cream and season to taste with salt and pepper.
6. 6. Chill for at least 3 hours.
7. 7. Garnish with a small dollop of whipped cream, a sprinkle of lemon zest, and a few paper-thin slices of raw asparagus

potato, leeks, butter, chicken broth, asparagus, heavy cream, season, cream, lemon zest, thin

Taken from www.epicurious.com/recipes/member/views/asparagus-vichyssoise-52769891 (may not work)