Asparagus Vichyssoise

August 05, 2009

The recipe for Asparagus Vichyssoise in last week's Taste section omitted an ingredient measurement. The correct recipe appears below.

Asparagus Vichyssoise

Makes: 10 Servings

Nutrition information

Per serving: 179 calories, 8 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 19 grams carbohydrates, 8 grams protein, 238 milligrams sodium, 2 grams fiber

1 1/2

pounds asparagus

2

ounces virgin olive oil

1

pound potatoes

4

ounces leek whites

1

ounce yellow onions

6

cups chicken stock

2

cups milk

Salt and paper to taste

For garnish:

Chives

Diced frozen asparagus

Peel, and thinly slice potatoes. Thinly slice onions and leeks. Blend asparagus to a fine paste.

Sweat potatoes, leeks and onions in olive oil until cooked and raw flavor of potatoes is not present. Add chicken stock and simmer for 20 minutes.

Add milk and simmer for another few minutes - adjust seasoning. Remove from heat and cool to room temperature.

Blend to a fine puree and strain. Add asparagus puree and refrigerate. Garnish with chopped chives and diced frozen asparagus.

- Carnival Cruise Lines Executive Chef Peter Leypold

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.