Asparagus Vichyssoise

“You needn’t tell me that a man who doesn’t love oysters and asparagus and good wines has got a soul, or a stomach either. He’s simply got the instinct for being unhappy.” ‘Saki’, pen name of Scottish writer Hector Hugh Munro

If you’re a fan of the green and stalky this flavorful Asparagus Vichyssoise recipe from will make you happy.  It’s delicious hot or cold, comes together in no time and is a great way to use the leftover asparagus from the Eggs Benedict recipe. I didn’t want to go to the store so I used what I had on hand which was 13 ounces of asparagus, a red potato, onion, half & half and vegetable stock.  I also omitted the mint cream.  The soup was fantastic even with all my changes.  I hope you enjoy it too.
Bon Appétit!

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