Asparagus Vichyssoise With Mint Recipes

ASPARAGUS WITH MINT BUTTER

Steps:

• Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
• Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
• Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

ASPARAGUS VICHYSSOISE

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.

ASPARAGUS VICHYSSOISE WITH MINT

Steps:

• 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 cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
• Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
• Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
• Drizzle mint cream over soup, then garnish with asparagus tips.

ASPARAGUS VICHYSSOISE

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

Steps:

• 1. Peel and dice 1 potato and clean and slice 3 medium leeks. Sweat in 2 tablespoons of butter over medium heat until translucent. 2. Add 3 cups of chicken broth, bring to a boil, reduce the heat, cover and cook until potato is soft. 3. Add 1 pound of asparagus and cook 3 to 5 minutes, depending on their thickness; they should be just tender. 4. Transfer mixture to blender. Puree until just smooth, but take care: Over blending can turn the potato gluey. (For more control, use a strainer or food mill instead.) 5. Stir in 1/4 cup heavy cream and season to taste with salt and pepper. 6. Chill for at least 3 hours. 7. Garnish with a small dollop of whipped cream, a sprinkle of lemon zest, and a few paper-thin slices of raw asparagus

ASPARAGUS VICHYSSOISE

Steps:

• In a large saucepan, melt butter on medium-high heat.
• Add onions, garlic, asparagus and potatoes and cook until onions are tender, about 10 minutes.
• Remove 12 asparagus tips and reserve for garnish.
• Add chicken broth and bring to boil. Reduce heat and simmer for 10 - 15 minutes or until vegetables are very tender.
• Puree soup in a food processor or blender until smooth, then return to saucepan.
• Add half-and-half cream and heat through, but do not boil.
• Season with salt and white pepper to taste.
• Serve garnished with grated cheese and reserved asparagus tips.
• This soup can be chilled and served cold.

ASPARAGUS VICHYSSOISE

Steps:

• Cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.
• Bring a pot of water to the boil, add asparagus tips and cook for 1 minute. Drain and run under cold water - place on a clean tea towel and reserve.
• Melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.
• Add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.
• Cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.
• Discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.
• Cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.
• Serve soup in chilled bowls, scattered with chives and reserved asparagus tips.