Creamy green asparagus soup with anise

Savory recipes Spring Summer 30 minutes to 1 hour Végétarienne Medium difficulty Casserole

Prep time

15 minutes

Cooking time

25 minutes

Serves

4 people

A vitamin-packed summer delight!

Peel some thin strips of asparagus with a peeler, then set the strips aside in a bowl of cold water.
Prepare your "Vichyssoise" soup in a Dutch oven or saucepan.
Peel and chop the onions.
Cut the whites of the leeks into small slices, then wash them under water. Remove the ends of the asparagus, set aside some of the tips and slice the stalks.
Peel and cut the potatoes.
Cook the asparagus tips and half of the stalks for a few minutes in a large pot of salted boiling water, then immerse them in ice water. Set them aside for the presentation.
Sweat the onions and leeks in the olive oil, then add the rest of the sliced stalks.
Cook the anise, milk, and vegetable stock for 5 minutes, then add the potatoes. Cook for 25 minutes over very low heat.
Add the cooked asparagus and cream, blend in a blender, and season as needed.
Arrange the asparagus tips on the bottom of a soup plate. Pour the hot Vichyssoise soup over the top and garnish with the raw asparagus strips.