Asparagus Vichyssoise with Blueberry SherbertAsparagus Vichyssoise with Blueberry Sherbert

March 31, 2009

1 tbsp    butter    15 mL
1/4 cup    onions, peeled and coarsely chopped    50 mL
2 1/2 cup    asparagus, washed, trimmed and cut in 1-inch (2.5cm) pieces    625 mL
1 cup    potatoes, peeled and cut in 1/4-inch (0.6-cm) pieces    250 mL
1 cup    chicken stock    250 mL
2 cups    whipping cream (or milk)    500 mL
1 cup    plain yogurt    250 mL
white pepper to taste
1/2 cup      blueberry or raspberry sherbert    125 mL
fresh dill sprigs

In a saucepan over medium heat, melt the butter and sauté onions, potatoes and asparagus until the onions are translucent.  Add chicken stock and 1 cup (250 mL) cream or milk and simmer until vegetables are tender. Season to taste with white pepper. Purée mixture in a food processor or blender until smooth, then pass purée through a very fine sieve or strainer, using the back of a spoon to help push liquid through.  When mixture has cooled add plain yogurt and the other cup of cream or milk, blending well. At this point the soup may be reheated over medium heat, or chilled for 4 hours if serving cold. Garnish each serving with 1 tbsp (15mL) of sherbet and dill sprigs. Serves 5-6.


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