Asparagus vichyssoise soup

soup · ⏱ 55 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/601/asparagus-vichyssoise-soup/