Asparagus Vichyssoise with Blueberry Sherbert Recipe

Asparagus Vichyssoise with Blueberry Sherbert Recipe

Ingredients for Asparagus Vichyssoise with Blueberry Sherbert
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

How to Make Asparagus Vichyssoise with Blueberry Sherbert:
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.