Asparagus Leek Potato Soup is a healthy alternative to vichyssoise but just as delicious. Vegans can use margarine instead of butter.
Asparagus Leek Potato Soup Introduction
Vichyssoise is one of those dishes that makes people afraid of French cooking. “It’s leeks and potatoes and it’s COLD?”
It is also usually heavy with cream and butter, which, let’s face it, could make anything edible.
That is not what this soup is. To start with, I recommend that it is served hot. (Especially perfect for yang deficiency body types.)
Also, there’s only a bit of butter at the beginning, and then it’s just veggies, stock, and a bit of vinegar. And shockingly, it still sort of tastes like a cream soup at the end.
This is really thanks to the potatoes but starting off with cooking the onions and leeks with butter or margarine doesn’t hurt either. It will make your kitchen smell amazing, and the taste intertwines with all of the ingredients to make a simple vegetable soup taste almost decadent.
Note: I usually leave the skins of potatoes on to keep those nutrients. However, if you are trying to impress someone with the presentation of the soup as well as the taste, you may want to skin them. That will keep the green from the asparagus brighter in the finished dish.
Asparagus Leek Potato Soup
Asparagus Leek Potato Soup is a healthy alternative to vichyssoise but just as delicious.
Rebecca Andruszka is a writer and home cook based in Denver, Colorado. The daughter of a registered dietician and committed gardener, she loves incorporating fresh ingredients into wholesome new recipes. Rebecca has worked and volunteered with multiple nonprofits that support healthy food systems.
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