From Julie Van Rosendaal
Vichyssoise is the hoity-toity name for the far more humble-sounding leek and potato soup when it has been puréed and served chilled. With its subtle flavour, asparagus is a delicious addition, lending a pale green hue.
- 1 T. each butter and canola or olive oil
- 1 small onion, peeled and chopped
- 2 leeks, chopped (white and pale green part only) and then washed in a bowl of cool water
- 3 medium potatoes, peeled and diced
- 1 lb. asparagus, ends trimmed, cut into 1-inch pieces
- 4 c. chicken or vegetable stock
- salt and pepper
- 1/2 c. half & half or whipping cream
In a large saucepan or smallish pot, heat the oil and butter over medium heat. When the foam subsides, add the onion and leeks and cook for a few minutes, until they start to soften. Add the potatoes, asparagus and stock and cook for 20 minutes, until the vegetables are tender. Season with salt and pepper and stir in the cream.
Purée the soup in the pot using a hand-held immersion blender, or do it in batches in a blender or food processor until it’s very smooth. Add a little extra stock or water if the soup seems too thick. Serve hot, or chill and serve cold. Serves 6.