Asparagus and pea vichyssoise

    1 hour 30 min

    Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

    1 person made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 170 g (6 oz) potato, peeled and diced
    • 1 medium-sized leek or onion, coarsely chopped
    • 300 g (10½ oz) asparagus, trimmed and chopped
    • 200 g (7 oz) sugarsnap peas, chopped
    • 1.2 litres (2 pints) vegetable stock, preferably home-made
    • 1 tbsp finely snipped fresh chives or chopped fresh chervil
    • 120 ml (4 fl oz) plain low-fat yogurt
    • salt and white pepper
    • snipped fresh chives or sprigs of fresh chervil to garnish

    Prep:1hr10min  ›  Cook:20min  ›  Ready in:1hr30min 

    1. Heat the oil in a large saucepan, add the potato and leek or onion, and stir well. Cover and cook over a low heat for 5 minutes, stirring occasionally, until the leek or onion has softened, but not browned.
    2. Stir in the asparagus and sugarsnap peas, then pour in enough of the stock to cover the vegetables. Bring to the boil. Cover, reduce the heat and simmer gently for 5–7 minutes or until all the vegetables are tender.
    3. Cool for a few minutes, then purée the vegetables with their cooking liquid in a blender or food processor. Pour into a bowl. Stir in the remaining stock, the chives or chervil and half of the yogurt. Season to taste with salt and white pepper. Leave to cool completely, then chill for at least 1 hour.
    4. Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and top each portion with a spoonful of the remaining yogurt. Garnish with chives or chervil and serve immediately, with rolls or crusty bread.

    Some more ideas

    To make a chilled cucumber soup, replace the asparagus and sugarsnap peas with 1 cucumber, chopped, and the chives or chervil with 1 tbsp very finely chopped fresh mint. Cucumber contains a lot of water so use only 600 ml (1 pint) of stock. Garnish with shreds of fresh mint. * The soup freezes well, but do not add the yogurt before freezing: stir in the yogurt when the soup is thawed but still chilled, then season, garnish and serve as usual.

    Plus points

    Asparagus is an excellent source of folate and it provides vitamins C and E as well as beta-carotene which is converted into vitamin A in the body. Asparagus also has a mild laxative effect. * Sugarsnap peas provide good amounts of vitamin C and are a rich source of soluble fibre as they are eaten pods and all. This type of fibre helps to control levels of cholesterol and sugar in the blood.

    Each serving provides

    C, E * B1, B2, B6, folate * A, niacin, calcium, iron, potassium, zinc

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