Asparagus Vichyssoise With Mint
- 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
- Melt butter in heavy large saucepan over medium heat. Add leek and potato; saute 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.
- 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.
- Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
- Drizzle mint cream over soup, then garnish with asparagus tips.
butter, lowsalt, trimmed asparagus, chilled whipping cream, fresh mint
Taken from www.epicurious.com/recipes/food/views/asparagus-vichyssoise-with-mint-353315 (may not work)