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Asparagus vichyssoise soup

Creamy asparagus vichyssoise, silky and bright with lemon zest
Tender leeks and potatoes melt into every spoonful
Cool, velvety, and refreshing, with a gentle tang of Greek yogurt

soup ⏱ 55 min 260 kcal / portion 18.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Asparagus vichyssoise soup
v3 · rb0e705f985 20260727Z1751 2 pieces leek 400 g asparagus 1 piece potato 20 g butter 50 ml cream 100 ml greek yoghurt 40 g samphire 0.5 pieces lemon zest prep leeks prepare asparagus pieces 🍳 ⏱ 4 min sauté leeks asparagus pieces and diced potato in butter 🍳 ⏱ 40 min add vegetable stock sugar salt and pepper and simmer lid on 🍳 ⏱ 10 min cook asparagus tips liquidise until smooth 🌀 fold in cream and half the greek yoghurt ⏳ leave to cool to room temperature ⏳ ⏳ 30 min chill the soup blanch samphire for 30 seconds 🍽 serve chilled soup in bowls add a dollop of remaining greek yoghurt and swirl with a skewer 🔪 place samphire in the centre and garnish with lemon zest Asparagus Vichyssoise 🎉 600 ml vegetable stock 1 tsp sugar salt to taste pepper to taste 1 piece 133 g 0.5 pieces 1 piece 133 g 0.5 pieces vegetable stock, sugar, salt, pepper 133 g asparagus cream half · 50 ml greek yoghurt the dollop · 50 ml greek yoghurt
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Preparation steps

  1. prep leeks
  2. prepare asparagus pieces
  3. sauté leeks asparagus pieces and diced potato in butter for 4 minutes
  4. add vegetable stock sugar salt and pepper and simmer lid on for 40 minutes
  5. cook asparagus tips for 10 minutes
  6. liquidise until smooth
  7. fold in cream and half the greek yoghurt
  8. leave to cool to room temperature
  9. chill the soup
  10. blanch samphire for 30 seconds
  11. serve chilled soup in bowls
  12. add a dollop of remaining greek yoghurt and swirl with a skewer
  13. place samphire in the centre and garnish with lemon zest

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