Tarragon-Scented Asparagus Vichyssoise
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Servings Prep Time
6people 10minutes
Cook Time
20minutes
Ingredients
  • 1 1/2pounds asparagus
  • 1large leek, choppedwhite part only
  • 2cloves garlic, sliced
  • 1/2pound red potatoes, peeled and diced
  • 6cups light vegetable stock or water
  • 3tablespoons fresh tarragon, mincedor 3 teaspoons dried; divided
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1/4-1/2teaspoon ground nutmegto taste
Instructions
  1. Rinse the asparagus. Gently bend each spear just above the woody bottom section to break off. Discard bottom. Chop the asparagus into 1-inch pieces. Set aside 18 tips to use as a garnish.
  2. In a large saucepan, combine asparagus and remaining ingredients except 2 tablespoons of the tarragon. Cover and bring to a boil, stirring occasionally. Reduce heat slightly and continue to cook until the potatoes and asparagus are very tender, about 18 minutes. Remove the soup from the heat and remove the lid so that the asparagus doesn’t discolor during cooling.
  3. When cool, strain the soup, reserving the liquid. Purée the vegetable mixture in a food processor or blender until very smooth. Transfer the mixture to a large bowl, then whisk in the reserved cooking liquid. Stir the remaining tarragon into the soup. Chill thoroughly, then taste and adjust the seasonings. Serve chilled and garnished with the remaining asparagus spears.