Ingredients
- 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
Description
Food Network Invites You To Try This Asparagus Vichyssoise Recipe.
Food Network
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