Asparagus Vichyssoise

• 1 Tbs. canola oil
• 1 leek, white part only, cleaned and chopped
• 1/4 cup white wine
• 1 large russet potato, chopped
• 1 lb. asparagus, trimmed and cut into 1-inch pieces with tips reserved
• 4 cups water
• 2 fresh thyme sprigs
• 2 fresh parsley sprigs
• 3/4 tsp. salt
• 18 tsp. freshly ground black pepper
• 1/4 cup chopped fresh chives for garnish

1. Heat oil over medium heat in large saucepan.
2. Add leeks, cover and cook 5 minutes, stirring occasionally, or until softened.
3. Stir in wine, and cook 2 minutes more, or until most liquid has evaporated.
4. Add chopped potato, asparagus pieces (but not tips), water, thyme and parsley sprigs, salt and pepper.
5. Bring to a boil, and cook 30 minutes over medium-low heat, or until potatoes are tender.
6. Remove thyme and parsley sprigs; pour soup in batches into food processor, and puree to a creamy consistency (or use an immersion blender, and puree in pot).
7. Chill well.
8. Bring pot of lightly salted water to a boil.
9. Drop in asparagus tips, remove from heat and let stand 1 minute.
10. Drain, and rinse under cold water.
11. Ladle soup into bowls, and divide asparagus tips among them.
12. Sprinkle with fresh chives, and serve.

canola oil, only, white wine, russet potato, water, thyme, parsley sprigs, salt, freshly ground black pepper, fresh chives

Taken from www.vegetariantimes.com/recipe/asparagus-vichyssoise/ (may not work)