In the Kitchen: Asparagus Vichyssoise

In the kitchen today, we welcome Chef Andrew Brooks from Weekapaug Inn making Asparagus Vichyssoise.

Ingredients:

• ¼ Butter (1 stick)
• 1 tbsp Roasted Garlic
• 2 c Leek
• 2 c Asparagus (1 bunch)
• 2 c Russet Potato – peeled & sliced
• 1 qt Vegetable Stock
• 2 c Heavy Cream
• 2 oz Chives
• 1 Lemon
• 1 tbsp Salt

Instructions:

1. In a medium saucepan on low/medium heat sweat leeks in butter until soft & translucent
2. Add asparagus & roasted garlic –stir and sweat for 3 minutes
3. Add peeled and sliced potato – stir
4. ·Add veg stock and bring to a simmer – cook until potatoes are soft, about 30 minutes
5. ·Add heavy cream, stir until incorporated
6. Add chives, lemon & salt – blend & pass
7. Cool down soup & enjoy!
8. Optional- When enjoying your soup, add garnish such as blanched asparagus tips & Jonah crab