Ingredients

2 tablespoons (1/4 stick) butter

1 cup thinly sliced leek (white and pale green parts only)

1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces)

2 1/2 cups low-salt chicken broth

3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces)

1/4 cup chilled whipping cream

1 tablespoon finely chopped fresh mint

Description

Vichyssoise (pronounced Vih-shee-swazh) Is A Cold Potato And Leek Soup. This Version Adds The Pure Flavor Of Asparagus, Along With A Hint Of Mint.

View Full Recipe