ASPARAGUS VICHYSSOISE
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
- Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.
ASPARAGUS VICHYSSOISE
Provided by Mark Bittman
Categories lunch, project, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
- Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
- Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1456 milligrams, Sugar 10 grams
VICHYSSOISE
Steps:
- Put the leeks, potatoes, celery and onions in a pot. Add mineral water to cover and season with salt and pepper. Cover, bring to a boil and simmer until very tender. Puree and strain into a glass bowl. Thin with the cream, and with more liquid if needed. Let cool, then chill.
- Before serving, thin the soup to the desired consistency with more water or milk. (You can also use chicken stock, but if you're trying to be vegetarian, then obviously don't.) Check the seasonings. Serve sprinkled with chives.
VICHYSSOISE
This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa town of Vichy, France, the cold version of this potato soup was invented at the Ritz-Carlton Hotel in New York City.
Provided by Daniel Boulud
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt butter in a stockpot over medium heat. In a second stockpot over low heat, warm the chicken stock. Meanwhile, slice the white parts of the leeks in half lengthwise; then thinly slice. Trim and thinly slice celery. Add leeks and celery to the melted butter; gently sweat until translucent, 7-8 minutes, adding a pinch of salt halfway through. Make sure the vegetables do not take on any color.Meanwhile, slice potatoes lengthwise into 4 wedges, then roughly dice into 1-inch chunks. When the leeks and celery are translucent, add warmed stock, followed by the potatoes.
- Make a sachet: Lay a square of cheesecloth large enough to fit the herbs on a flat surface. Place thyme, parsley, bay leaf, and garlic in the middle; then wrap into a bundle and tie with butcher's twine. Submerge the sachet in the soup and simmer, uncovered, until potatoes are soft, 15-20 minutes.
- When a fork easily pierces a potato, the soup is ready to be blended. First, remove the sachet. Then use a ladle to remove 1½ cups of broth; set aside. Carefully add the rest of the soup to a blender and cover. Blend, beginning on low speed, then slowly increasing to high speed. When the soup is pale and completely puréed, turn off the blender and add crème fraîche. Cover and continue blending on high speed to a light, smooth texture. Test the thickness, then add some of the reserved broth as necessary to thin the soup, and blend again. Set aside the remaining broth.
- Strain the soup (optional): In a large bowl filled with ice, chill a second bowl large enough to hold the soup. Strain the soup through a chinois or fine-mesh strainer into the chilled bowl; use the back of a ladle to help push the soup through the strainer. The vichyssoise will have a syrupy texture when it's warm, but it will become thicker and more velvety as it chills in the bowl. Let cool for 1 hour.
- When the vichyssoise is chilled, strain more reserved broth into the soup as needed to thin to desired consistency; stir well to combine. Ladle into a bowl. Shape quenelles of crème fraîche (optional): Pass about a tablespoon of crème fraîche back and forth between two spoons, smoothing and shaping it until you have formed an egg-shaped dollop, or "quenelle." Garnish each bowl with a quenelle of crème fraîche and several chive batons before serving.
ASPARAGUS VICHYSSOISE
Yield 4 servings
Number Of Ingredients 6
Steps:
- Sautee vegetables for 2-3 minutes, season with salt and pepper. Add stock and cook until vegetables are tender, about 15 minutes. Puree until very smooth. chill. Stir in cream. Can also be served warm.
More about "asparagus vichyssoise recipes"
ASPARAGUS VICHYSSOISE RECIPE - DANIELLE CUSTER - FOOD & WINE
Web Apr 25, 2017 Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan.Add the leeks …
From foodandwine.com
4/5
From foodandwine.com
4/5
See details
CHILLED ASPARAGUS VICHYSSOISE RECIPE - TASTING TABLE
Web Mar 16, 2023 Sher Castellano/Mashed Once the base is cooked, it's time to add the other ingredients to this asparagus vichyssoise. The potato, …
From tastingtable.com
Ratings 50Category SoupAuthor Sher CastellanoCalories 146 per serving
From tastingtable.com
Ratings 50Category SoupAuthor Sher CastellanoCalories 146 per serving
See details
ASPARAGUS VICHYSSOISE - YOGA JOURNAL
Web Add leeks, cover and cook 5 minutes, stirring occasionally, or until softened. Stir in wine, and cook 2 minutes more, or until most liquid has evaporated. Add chopped potato, …
From yogajournal.com
From yogajournal.com
See details
17 ASPARAGUS RECIPES YOU'LL BE RAVING ABOUT - TASTING TABLE
Web Dec 17, 2023 1. Cast Iron Charred Asparagus Tacos Miriam Hahn/Tasting Table Tacos may not be the first thing you'd think to make after picking up some asparagus but …
From tastingtable.com
From tastingtable.com
See details
ASPARAGUS VICHYSSOISE RECIPE | FOOD NETWORK
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
See details
ASPARAGUS VICHYSSOISE RECIPE | PCC COMMUNITY MARKETS
Web Ingredients 2 tablespoons olive oil or butter 3/4 cup sliced leeks, white and tender green parts 3 cloves garlic, minced 1 teaspoon fresh thyme 1 quart vegetable broth 2 large or 3 …
From pccmarkets.com
From pccmarkets.com
See details
ASPARAGUS VICHYSSOISE | FOODLAND ONTARIO
Web Heat butter in large saucepan over medium heat; cook onion, garlic, asparagus and potato until onion is tender, about 10 minutes. Remove 12 asparagus tips and reserve for …
From ontario.ca
From ontario.ca
See details
ASPARAGUS VICHYSSOISE RECIPE | FOOD NETWORK
Web St. Patrick's Day Spinach Pancakes and Corned Beef Hash. Crispy Air Fryer Chicken Thighs. Pistachio Ladoo
From foodnetwork.cel28.sni.foodnetwork.com
From foodnetwork.cel28.sni.foodnetwork.com
See details
ASPARAGUS VICHYSSOISE SOUP RECIPE | DELICIOUS. MAGAZINE
Web 400ml milk 2 medium leeks, trimmed and finely sliced Trimmings and bases of a bunch of asparagus, roughly chopped (about 200g) 2 medium floury potatoes, peeled and diced 1 level tsp salt Crème fraîche and olive oil …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
ASPARAGUS VICHYSSOISE WITH CHIVE FLOWERS | RECIPES | WW USA
Web Instructions. Trim asparagus and cut into 2-inch lengths. Heat olive oil in large saucepan over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes.
From weightwatchers.com
From weightwatchers.com
See details
ASPARAGUS VICHYSSOISE SOUP RECIPE | OTTOLENGHI RECIPES
Web In a big pan, sauté all the vegetables, other than the asparagus tips and samphire, in butter for four minutes, taking care they don't colour. Add stock, sugar and a little seasoning - …
From ottolenghi.co.uk
From ottolenghi.co.uk
See details
ASPARAGUS VICHYSSOISE RECIPE - HUBERT KELLER - FOOD & WINE
Web Mar 29, 2015 Cook the asparagus tips in a medium saucepan of boiling salted water until barely tender, about 4 minutes. Drain and rinse in cold water. Drain again and pat dry. …
From foodandwine.com
From foodandwine.com
See details
ASPARAGUS VICHYSSOISE WITH MINT RECIPE | BON APPéTIT
Web Apr 15, 2009 Step 1 Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and …
From bonappetit.com
From bonappetit.com
See details
14 LEEK RECIPES THAT ARE ANYTHING BUT BLEAK - YAHOO SPORTS
Web Dec 23, 2023 Recipe: Chilled Asparagus Vichyssoise. Herby Ham And Bean Soup. Ham and bean soup bowl - Michelle McGlinn/Tasting Table. We love a good variation on a …
From ca.sports.yahoo.com
From ca.sports.yahoo.com
See details
CHILLED ASPARAGUS AND LEEK SOUP (VICHYSSOISE) - THE DAILY MEAL
Web In a Dutch oven or large pot, heat the oil to medium and add the chopped leeks and asparagus. Sauté, stirring consistently until the asparagus has softened but is still al …
From thedailymeal.com
From thedailymeal.com
See details
ASPARAGUS AND PEA VICHYSSOISE | READER'S DIGEST ASIA
Web Ingredients. 1 tablespoon sunflower oil; 170 g potato, peeled and diced; 1 medium–sized leek, white part only, or 1 onion, coarsely chopped; 300 g asparagus, trimmed and …
From rdasia.com
From rdasia.com
See details
HEAT UP THE KITCHEN WITH FARMERS MARKET ASPARAGUS …
Web Jul 14, 2011 Instructions. In saucepan, heat oil over medium-high heat. Add chopped leeks and garlic; sauté for 1 minute. Add lemon zest, asparagus and potato; sauté for 1 minute more. Add stock and lemon …
From honestcooking.com
From honestcooking.com
See details
ASPARAGUS VICHYSSOISE | SBS FOOD
Web Jun 25, 2015 1. Cut asparagus into 4cm lengths and separate tips and stalks. Cook tips in boiling, salted water for 1 minute. Drain and refresh under cold water. Set aside. 2. Melt …
From sbs.com.au
From sbs.com.au
See details
ASPARAGUS VICHYSSOISE - DINNER WITH JULIE
Web Asparagus Vichyssoise Author Julie Yields 1 Serving 1 Tbsp. each butter and canola or olive oil 3 medium potatoes, peeled and diced 2 leeks, chopped (white and pale green part only) and then washed in a bowl of …
From dinnerwithjulie.com
From dinnerwithjulie.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love