Asparagus Vichyssoise with Optional Tuna and Strawberry Tartare

Something as sophisticated as this asparagus vichyssoise would make a great first course at a family gathering served chilled or at room temperature.
March 01, 2013

Ingredients

  • 1 stick butter
  • 2 leeks, trimmed, washed, and thinly sliced
  • 3 cloves garlic, smashed
  • 3 russet potatoes, peeled and small diced
  • 6 asparagus stalks, cut in 1-inch slices
  • 1 1/2 tablespoons fresh thyme, minced
  • 1 32 oz containter of chicken stock
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons Worcetershire sauce
  • 1 bunch parsley, stems removed, and leaves blanched and squeezed between paper towels to dry
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Hot sauce, to taste

About this recipe

Every spring we set out to take a new look on asparagus and strawberries, trying to get away from the cliché. This recipe does just that combining the two as well as the first local yellowfin tuna of the season in a unique dish that’s beautiful to look at and incredible to eat. Think first course for Easter or Mother’s Day brunch. You can serve this soup chilled, at room temperature, or slightly warm.

Instructions

In a large heavy bottom pot on medium low heat, melt the butter, then add the leeks, garlic, potatoes, asparagus, and thyme and cook the veggies, covered, until tender, stirring constantly for about 20 minutes.

Add the chicken stock, cream and Worcestershire to the pot and bring to a boil. In small batches, puree the soup until smooth, with the last batch puree the parsley with the soup and mix together, season the soup, and chill.

For the optional Tuna and Strawberry Tartare:

4 ounces Yellowfin Tuna, small diced

10 strawberries, stemmed and small diced

1/2 English cucumber, peeled, seeded and small diced

2 teaspoons sherry vinegar

Salt and pepper, to taste

Lemon juice, to taste

Hot sauce, to taste

Mix all ingredients together and use to garnish each bowl of soup.

Yields 6 8 oz. servings

Ingredients

  • 1 stick butter
  • 2 leeks, trimmed, washed, and thinly sliced
  • 3 cloves garlic, smashed
  • 3 russet potatoes, peeled and small diced
  • 6 asparagus stalks, cut in 1-inch slices
  • 1 1/2 tablespoons fresh thyme, minced
  • 1 32 oz containter of chicken stock
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons Worcetershire sauce
  • 1 bunch parsley, stems removed, and leaves blanched and squeezed between paper towels to dry
  • Salt and pepper, to taste
  • Lemon juice, to taste
  • Hot sauce, to taste