In summer my Thermomix does not stop making gazpachos, lemonades and cold soups like this white asparagus vichyssoise that allows you to be well fed and hydrated in a totally natural way.

There's nothing like taking a classic recipe and spinning it by adding or changing ingredients. Everything is allowed if that leads us to a varied and low-fat diet. And if you lack ideas, take a look at the section Summer Recipes, hundreds of recipes at your fingertips.

To make a good vichyssoise you should only use the white part of the leeks, so it will be a very white and appetizing cream. In addition, thanks to the potato, its texture will be velvety, which will add to our recipe.

It's been a long time since we showed you how to make a traditional vichyssoise. From there we have created several versions with apple, zucchini, tomato and peppermint, etc. Our proposal today is more diuretic thanks to the white asparagus.

In any case, preparing a vichyssoise is very easy. It allows you make it in advance and leave it in the fridge until serving time and you will always have a fresh dish ready to eat.

White Asparagus Vichyssoise

Print recipe

Save recipe

ClosePlease login

No account yet? Sign up

A renewed classic based on leeks and white asparagus.

The traditional vichyssoise now with asparagus

La tradicional vichyssoise ahora con esparragos

Mayra Fernandez Joglar

Kitchen: Modern
Recipe type: creams
Calories: 225
Rations: 3

Cooking time: 37M
Total time: 37M

Ingredients

20 g oil
20 butter g
200 g of leek (only the white part)
100 g of peeled potato
300 g canned asparagus
Vegetable broth and asparagus water
100 evaporated milk or liquid cream
Salt and pepper

Preparation

We put the oil and butter cut into small pieces in the glass, we program 1 minute, 100º, speed 1 so that the butter melts and mixes with the oil.
Meanwhile, we wash the leek well, cut it into large pieces and put it in the glass. We bite during 5 seconds, speed 5. We lower the pieces towards the blades and poach it during 10 minutes, 100º, speed 1.
At the same time, we wash the peeled potato well and cut it into medium pieces of similar size so that the cooking is uniform.
After the time we add the potato and sauté 2 minutes, 100º, speed 1.
Next we add the asparagus, cut each one into 3 pieces. (With scissors it is much easier than with a knife). We also pour the water from the asparagus and complete with vegetable broth until we reach 300 grams. We season and we program 20 minutes, 100º, speed 2.
We crush during 1 minute, progressive speed 5-7-10. Add the evaporated milk or liquid cream and mix for 3 minutes, speed 2.
We rectify the salt and let it cool completely.
When serving, we can decorate with whatever we like the most, such as finely chopped chives or chervil. You can also use a bit of ham crisp to contrast.

Notes

To prepare a crispy Serrano ham quickly, you just have to put the slices between 2 pieces of kitchen paper. Put in the microwave for 1 or 2 minutes (depending on the power). It will stay toasty and when it cools, it is very easy to break it with your fingers.

More information - Vichyssoise / Vichyssoise Of Apple / Zucchini Vichyssoise / Vichyssoisede tomato and peppermint

ThermoRecetas

White Asparagus Vichyssoise

White Asparagus Vichyssoise

Ingredients

Preparation

Notes

Adapt this recipe to your Thermomix model

Leave a Comment Cancel reply

White Asparagus Vichyssoise

Please login to bookmark

Ingredients

Preparation

Notes

Adapt this recipe to your Thermomix model

Leave a Comment Cancel reply