Chilled Asparagus and Leek Soup (Vichyssoise)

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Chilled Asparagus and Leek Soup (Vichyssoise)
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
297
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.

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.

Nutritional Facts

Total Fat
21g
33%
Sugar
4g
N/A
Saturated Fat
12g
62%
Protein
6g
12%
Carbs
25g
8%
Vitamin A
141µg
16%
Vitamin B6
0.4mg
21.3%
Vitamin C
46mg
77%
Vitamin E
7mg
33%
Vitamin K
162µg
100%
Calcium
450mg
45%
Fiber
7g
26%
Folate (food)
106µg
N/A
Folate equivalent (total)
106µg
27%
Iron
5mg
29%
Magnesium
76mg
19%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
8%
Phosphorus
224mg
32%
Polyunsaturated
3g
N/A
Potassium
835mg
24%
Riboflavin (B2)
0.2mg
12.9%
Sodium
978mg
41%
Thiamin (B1)
0.3mg
20.1%
Zinc
1mg
7%

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