Asparagus Vichyssoise with Mint

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Potato

  Flesh and skin, raw

  ½ cup, diced or 75g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Asparagus

  Raw

  3 cup or 402g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Heavy whipping cream

  Fluid

  4 tbsp or 60g

• Spearmint

  Fresh

  1 tbsp or 6g

Directions

1. Finely chop the mint. Trim the woody ends from asparagus and cut spears into 1-inch pieces. Slice the leeks thinly, using only the white and pale green parts.
2. Melt the butter in a heavy large saucepan over medium heat. Add the leeks and potato and sauté until slightly softened, 2–3 minutes.
3. Pour in the chicken broth, bring to a boil, then reduce to medium, cover, and cook until the vegetables are tender, about 10 minutes.
4. Stir in the asparagus and simmer uncovered until just tender, 5–6 minutes depending on thickness. Remove from heat and reserve some asparagus tips for garnish.
5. Working in batches, puree the soup in a blender until very smooth. Return to the pot, then season to taste with salt and black pepper.
6. Divide the soup among shallow bowls and chill quickly in the freezer for 15–20 minutes, or refrigerate until cold.
7. In a small bowl, whisk the cream with the chopped mint and a pinch of salt until slightly thickened.
8. Drizzle the mint cream over the chilled soup and garnish with the reserved asparagus tips.