Asparagus and pea vichyssoise


  • 1 tablespoon sunflower oil
  • 170 g potato, peeled and diced
  • 1 medium–sized leek, white part only, or 1 onion, coarsely chopped
  • 300 g asparagus, trimmed and chopped
  • 200 g sugar snap peas, chopped
  • 1.25 litres vegetable stock, preferably homemade
  • 1 tablespoon finely snipped fresh chives or chopped fresh chervil
  • ½ cup (125 g) low–fat natural yogurt
  • salt and white pepper
  • snipped fresh chives or sprigs of fresh chervil to garnish


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

Serves 4
Preparation: 10 minutes, plus at least 1 hour chilling
Cooking: about 20 minutes

Source: Amazing Vegetables
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