Asparagus Vichyssoise

Asparagus Vichyssoise

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  • Each serving
  • 150 cal
  • 4g fat (0.5g sat)
  • 0mg chol
  • 130mg sodium
  • 25g carb
  • 4g fiber
  • 3g sugars
  • 4g protein


  • 2 tablespoons olive oil or butter
  • 3/4 cup sliced leeks, white and tender green parts
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1 quart vegetable broth
  • 2 large or 3 medium russet potatoes, peeled and finely chopped
  • 1 bunch coarsely chopped asparagus, tough ends removed
  • Salt and pepper, to taste
  • 1/8 teaspoon grated nutmeg
  • 1/2 cup cream (optional)


In a heavy pot, heat oil or butter over medium heat and cook leeks, garlic and thyme for 5 to 6 minutes, or until leeks are soft.

Pour vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart. Add asparagus and simmer for 5 to 6 minutes, or until asparagus is tender.

Allow soup to cool slightly and puree in batches in a blender or food processor. Season with salt, pepper and nutmeg. Stir in cream, if desired, and heat through.

Special notes:

If you would like a little garnish, serve scattered with herbed croutons or baguette slices spread with chèvre cheese.

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