I made my first vichysoisse last week. There's nothing easier or more delicious than a pureed soup - especially one that can be eaten so many ways: cold, room-temp, or piping hot. Vichysoisse has one of those ultra-adaptable flavour profiles, too. It goes with almost anything, from hamburgers and hot dogs to a delicate seafood dinner.
2 tbsp butter
4 cups chopped asparagus (2 small bunches and save stalks for garnish!)
2 cups sliced leeks (one big one!)
4 cups diced Yukon Gold potatoes (don't even bother peeling them!)
8 cups chicken stock
1/4 cup whipping cream
Salt and freshly ground pepper
Heat the butter in a pot over medium heat. Add asparagus and leeks and sauté for a couple minutes. Add potatoes and sauté until slightly softened, another couple minutes. Add stock and bring to a boil. Reduce heat to medium and simmer for 10 minutes, or until potatoes are cooked.
Puree the soup (use a blender for a smoother and lighter texture, but you can use an immersion blender if you're not into pulling out the big guns.) Return to the pot, add cream and season with salt and pepper (I found it didn't need much in the way of seasoning. Literally a pinch of each.) Simmer for 5 minutes to blend flavours. Serve any temperature you like, it's perfect any way you slice it.
Garnish each serving with a blanched stalk of asparagus. Or try a dollop of sour cream or creme fraiche, perhaps a pinch or sprig of dill. I think next time I'll use white asparagus and purple potatoes - Wouldn't that be pretty?!