Cold or Warm Asparagus Vichyssoise

Smooth Vichyssoise with an addition of fresh asparagus is a luxurious interpretation of the classic French potato and leek soup. The delicate flavor of fresh asparagus adds to the flavor together with crispy Parmesan chips, fresh shrimp, and homemade herb oil that adds lovely color and brings an explosion of flavor. The soup is perfect as an elegant starter or a light main course. It can be served warm or chilled.

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You will need

1 oz butter

2 1/3 cups leek (the light green parts only), washed and thinly sliced

2 tbsp finely chopped shallot

1 ½ tbsp apple cider vinegar

1 ¼ cups firm potato, peeled and cut into small cubes

2 cubes vegetable broth

2 ¼ cups water

½ tsp sea salt

½ tsp freshly ground black pepper

1 tsp thyme

½ tsp pul biber

A pinch of nutmeg

½ lbs asparagus, washed. Break off and discard the woody lower part and cut the asparagus into 1-inch pieces. Reserve some asparagus tops for decoration

1 ¼ - 1 ¾ cups heavy cream

Topping

1/4 cup stirred crème fraiche

Herb oil

Chopped chives

Peeled shrimp

Black or red seaweed caviar or other caviar

Fried thin slices of leek

Fried asparagus tops

Parmesan chips

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How to make it

1. Heat up a pot and add butter. Lower the heat to medium and add leek and shallot. Sauté while stirring for about 5 minutes so that the onion softens but without taking color.

1 oz butter

2 1/3 cups leek, washed and thinly sliced

2 tbsp finely chopped shallot

2. Add apple cider vinegar and fry while stirring for 2 minutes.

1 ½ tbsp apple cider vinegar

3. Add potatoes and sauté while stirring for a minute.

1 ¼ cups firm potato, peeled and cut into small cubes

4. Crumble down broth cubes, add water, thyme, pul biber, nutmeg, salt and pepper. Bring to a boil and let the soup simmer for about 30-40 minutes without a lid.

5. Add asparagus and bring to a boil. Let the soup simmer for another 7 minutes. Potatoes and asparagus should be soft.

½ lbs asparagus, washed. Break off and discard the woody lower part and cut the asparagus into 1-inch pieces. Reserve some asparagus tops for decoration

6. Remove the soup from the heat and let it cool slightly before it is blended smooth in a food processor or blender along with some of the heavy cream. Blend the soup in batches so that it becomes really smooth.

Part of 1 ¼ - 1 ¾ cups heavy cream

7. Strain the soup through a fine-mesh sieve to ensure that it is really smooth.

8. Pour the soup back into the pot and add the remaining heavy cream. Bring to a boil and let the soup simmer on low medium heat for 10 minutes. Taste and adjust with salt and pepper. Serve the soup either hot or cold. If it is to be served cold, it should stand in the fridge a few hours before serving.

The remains of 1 ¼ - 1 ¾ cups heavy cream

Suggestions for topping (choose one, several, or all):

· Fry reserved asparagus tops in a little oil. Salt, pepper, and top the soup with them.

· Drizzle stirred crème fraîche and/or herb oil in a fine pattern over the surface.

· Top the soup with a few shrimps.

· Put a dollop of caviar.

· Cut thin slices of leek and fry them in oil until they become crispy. Let them drain on kitchen paper and salt directly when they are hot. Put the leek in a small pile on top.

· Sprinkle chives over the soup.

· Stick a small parmesan chip in the soup.

Serve the soup with a good bread or bread croutons.

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Tip 1: Save the potato skins and put them in cold water in the fridge until they are really cold. Strain off the water and dry the peels with a paper towel. Fry them in oil in batches until they become crispy. Drain them on paper towels. Sprinkle with flake salt or even better truffle salt immediately. When all the skins are deep-fried, you can sprinkle the chips with a little truffle oil and some grated parmesan cheese and mix around.

Tip 2: Tip 2: Save the dark green part of the leek and chop finely and use them in a Leek- and basil pesto (see separate recipe for Leek- and basil pesto).