Asparagus & Blue Crab Vichyssoise Recipe

Directions

1. 1

   Prepare the Asparagus

   Trim the tough ends off the asparagus and cut them into 1-inch pieces.

2. 2

   Prepare the Leeks

   Slice the leeks in half lengthwise, then chop them into thin half-moons. Rinse them thoroughly to remove any dirt.

3. 3

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes.

4. 4

   Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the leeks and sauté until they are soft and translucent, about 5 minutes. Add the asparagus and potatoes, and cook for an additional 5 minutes.

5. 5

   Add Broth

   Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes and asparagus are tender, about 15 minutes.

6. 6

   Blend the Soup

   Once the vegetables are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth.

7. 7

   Add Cream and Seasonings

   Return the blended soup to the pot. Stir in the heavy cream, salt, black pepper, and lemon juice. Heat gently on low until warmed through.

8. 8

   Add Crab

   Gently fold in the blue crab meat, being careful not to break it up too much. Heat for another 2-3 minutes.

9. 9

   Serve

   Ladle the vichyssoise into bowls and garnish with chopped chives before serving. Enjoy chilled or warm!