Asparagus Vichyssoise with Mint


  • 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.

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