Curried Asparagus Vichyssoise
Elevate your soup game with this decadent Curried Asparagus Vichyssoise, a creamy and sophisticated twist on the classic French potato-leek soup. Bursting with the vibrant flavors of tender asparagus, aromatic leeks, and a hint of mild curry, this velvety soup offers a perfect balance of earthiness and subtle spice. Yukon Gold or russet potatoes lend a luxuriously smooth texture, while a splash of heavy cream and a squeeze of lemon juice add richness and brightness. Served chilled for a refreshing appetizer or warm for cozy comfort, this versatile dish is garnished with crisp, blanched asparagus tips and fresh chives for a stunning presentation. Whether you're hosting an elegant dinner party or craving a wholesome, flavorful meal, this curried vichyssoise is sure to impress. Perfect for spring or any time you want to embrace seasonal produce!
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Recipe Information
Ingredients
- 500 grams asparagus
- 2 medium leeks (white and light green parts only)
- 2 medium potatoes (Yukon Gold or russet)
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon mild curry powder
- 1 liter vegetable stock
- 250 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chives (finely chopped)
- 1 tablespoon lemon juice
Instructions
Trim the woody ends of the asparagus and cut the stalks into 2-inch pieces. Reserve the asparagus tips for garnish.
Thoroughly wash the leeks and slice them thinly. Peel and dice the potatoes into small cubes.
In a large pot, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes until they are soft and translucent, stirring occasionally.
Mince the garlic and add it to the pot along with the curry powder. Cook for another 1-2 minutes until fragrant.
Stir in the diced potatoes and asparagus stems. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
While the vegetables simmer, blanch the reserved asparagus tips by boiling them in salted water for 2 minutes, then transferring them to an ice water bath. Set aside for garnishing.
Once the vegetables are cooked, use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and creamy.
Stir in the heavy cream, salt, black pepper, and lemon juice. Adjust seasoning to taste.
Chill the soup in the refrigerator for at least 2 hours to serve it cold. Alternatively, it can be served warm, depending on preference.
Serve the soup in bowls, garnished with the blanched asparagus tips and a sprinkle of finely chopped chives. Enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4940 mg | 215% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 33.8 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4493 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
