Curried Asparagus Vichyssoise
Elevate your soup game with this decadent Curried Asparagus Vichyssoise, a creamy and sophisticated twist on the classic French potato-leek soup. Bursting with the vibrant flavors of tender asparagus, aromatic leeks, and a hint of mild curry, this velvety soup offers a perfect balance of earthiness and subtle spice. Yukon Gold or russet potatoes lend a luxuriously smooth texture, while a splash of heavy cream and a squeeze of lemon juice add richness and brightness. Served chilled for a refreshing appetizer or warm for cozy comfort, this versatile dish is garnished with crisp, blanched asparagus tips and fresh chives for a stunning presentation. Whether you're hosting an elegant dinner party or craving a wholesome, flavorful meal, this curried vichyssoise is sure to impress. Perfect for spring or any time you want to embrace seasonal produce!
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Ingredients
- 500 grams asparagus
- 2 medium leeks (white and light green parts only)
- 2 medium potatoes (Yukon Gold or russet)
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon mild curry powder
- 1 liter vegetable stock
- 250 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives (finely chopped)
- 1 tablespoon lemon juice
Directions
Step 1
Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces. Reserve the asparagus tips for garnish.
Step 2
Thoroughly wash the leeks and slice them thinly. Peel and dice the potatoes into small cubes.
Step 3
In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes until they are soft and translucent, stirring occasionally.
Step 4
Mince the garlic and add it to the pot along with the curry powder. Cook for another 1-2 minutes until fragrant.
Step 5
Stir in the diced potatoes and asparagus stems. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
Step 6
While the vegetables simmer, blanch the reserved asparagus tips by boiling them in salted water for 2 minutes, then transferring them to an ice water bath. Set aside for garnishing.
Step 7
Once the vegetables are cooked, use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and creamy.
Step 8
Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.
Step 9
Chill the soup in the refrigerator for at least 2 hours to serve it cold. Alternatively, it can be served warm, depending on preference.
Step 10
Serve the soup in bowls, garnished with the blanched asparagus tips and a sprinkle of finely chopped chives. Enjoy!
Nutrition Facts
| Serving size | (2324.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1861.3 |
| Total Fat 117.8g | 0% |
| Saturated Fat 66.1g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 312mg | 0% |
| Sodium 4939.9mg | 0% |
| Total Carbohydrate 161.3g | 0% |
| Dietary Fiber 31.8g | 0% |
| Total Sugars 33.8g | |
| Protein 38.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 404.3mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 4492.8mg | 0% |
Source of Calories