Chilled Asparagus and Leek Soup (Vichyssoise)

Chilled Asparagus and Leek Soup (Vichyssoise)
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Chilled Asparagus and Leek Soup (Vichyssoise)
Julia Mueller

Chilled Asparagus and Leek Soup (Vichyssoise)

This vibrant soup is the perfect way to eat more vegetables; it’s loaded with kale and asparagus and sweetened with roasted yam.  Served with a swirl of crème fraiche, this soup is as beautiful as it is delicious.

This recipe is from the Let Them Eat Kale cookbook. Click here for more information on the cookbook.

Click here for more kale recipes.
 

4
Servings
254
Calories Per Serving
Deliver Ingredients

Notes

Note: You can also use russet or red potatoes, but the jewel yam gives the soup a natural sweetness, which enhances the flavor.

Ingredients

  • 1 medium jewel yam, roasted (about 2 cups worth)
  • 2 Tablespoons olive oil
  • 2 medium leeks, chopped
  • 1 bunch asparagus, stems removed, chopped
  • 8 cloves garlic, minced
  • 4 Cups kale leaves
  • 1 Cup coconut milk (full-fat canned coconut milk recommended)
  • 3 Cups unsweetened almond milk
  • 2 Teaspoons salt
  • Zest of 1 lemon
  • 2 Tablespoons fresh lemon juice
  • Yogurt or crème fraiche, for serving
  • Pepper, for serving

Directions

Preheat the oven to 400 degrees F. Poke holes in the yam, wrap it in aluminum foil, and roast it in the oven for 1 hour, or until soft.

In a Dutch oven or large pot, heat the oil to medium and add the chopped leeks and asparagus. Sauté, stirring consistently until the asparagus has softened but is still al dente.  Add the chopped kale and garlic, cover the pot, and allow the kale to soften, about 2 to 3 minutes.

Add the coconut milk, 1 cup of the almond milk, salt, lemon zest, and lemon juice to a blender with the sautéed greens. Blend until completely smooth. Pour the mixture back into the Dutch oven.

Once the yam has finished roasting, allow it to cool and then add it to a blender with the remaining almond milk. Blend until smooth. Add this mixture to the Dutch oven with the blended asparagus soup and stir together until completely combined (you can also blend portions of the soup together in the blender in batches).

Chill the soup in the refrigerator until completely cool and serve with yogurt or crème fraiche, pepper, and drizzled oil.

Nutritional Facts

Total Fat
21g
30%
Sugar
3g
3%
Saturated Fat
16g
67%
Carbohydrate, by difference
15g
12%
Protein
6g
13%
Vitamin A, RAE
1459µg
100%
Vitamin C, total ascorbic acid
85mg
100%
Vitamin E, added
4mg
27%
Calcium, Ca
441mg
44%
Choline, total
5mg
1%
Fiber, total dietary
5g
20%
Folate, total
37µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
132mg
19%
Selenium, Se
2µg
4%
Sodium, Na
645mg
43%
Vitamin D (D2 + D3)
2µg
13%
Water
372g
14%
Zinc, Zn
1mg
13%

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.