Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Vegetarian
Course: Entree, Lunch
Favourite flavours: Easy recipes, Soup

Try this delicious entree of asparagus vichyssoise.

INGREDIENTS

3 bunches asparagus, trimmed
60g butter
2 leeks, washed, sliced, with 5cm of green left on
2 medium potatoes, diced
3 cups (750ml) chicken stock
3/4 cup (185ml) milk or light cream
1/2 bunch chives, finely snipped
crusty bread, to serve

METHOD

1. Cut asparagus into 4cm lengths and separate tips and stalks. Cook tips in boiling, salted water for 1 minute. Drain and refresh under cold water. Set aside.

2. Melt butter in a saucepan on medium heat. Stir in asparagus stalks, leek and potato and cook, covered, for 10 minutes, until soft without colouring. Add stock with 3 1/2 cups water and bring to boil. Simmer for 8-10 minutes.

3. Puree in batches, using a blender or food processor. Reheat, add milk and season to taste. Sprinkle with chives, and serve with asparagus tips and crusty bread.