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


ounces virgin olive oil


pound potatoes


ounces leek whites


ounce yellow onions


cups chicken stock


cups milk

Salt and paper to taste

For garnish:


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

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