Asparagus Vichyssoise


  • 2 ounces unsalted butter
  • 2 1/2 cups leeks, cleaned white parts only, chopped
  • 1 stalk celery, peeled and coarsely chopped
  • 1 large white onion, peeled and cut to 1-inch dice
  • 2 cups russet potatoes, peeled and cut to 1-inch dice
  • 1 quart chicken or vegetable stock
  • 2 cups asparagus, fresh or frozen, reserve some tips for garnish
  • 1 cup heavy cream
  • Salt and white pepper, to taste


Food Network Invites You To Try This Asparagus Vichyssoise Recipe.

Food Network Favicon Food Network
View Full Recipe

MS Found Country:US image description
Back to top