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Chilled Asparagus Vichyssoise with Ginger Cream and Crabmeat

Chilled Asparagus Vichyssoise with Ginger Cream and Crabmeat
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by in May 2007

Total Time: 30

Yield: 10 servings

A welcome variation on this spring classic. The additional garnish of lump crabmeat adds an elegant element of surprise.


  • 14 ounces lump crabmeat
  • 1/4 cup creme fraiche or sour cream
  • 1 teaspoon fresh lemon juice
  • 1-1/4 teaspoons grated fresh ginger
  • 2-1/2 pounds fresh asparagus, tough bottom ends trimmed and discarded, stalks cut into 1-inch pieces, tips set aside
  • 3 tablespoons unsalted butter
  • 4 medium leeks, white parts and 1 inch of tender green parts only, thinly sliced
  • 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 5 cups chicken stock or canned low-sodium vegetable broth
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • Kosher or sea salt and freshly ground white pepper



Prepare an ice-water bath and set aside. In a large saucepan, bring 4 cups salted water to boil. Add asparagus tips and boil about 3 minutes, then place in ice bath until cooled. Drain tips and lay to dry on a paper towel.

In a large saucepan, melt butter and cook leeks, stirring well, until softened, about 5 minutes. Add potatoes, stock, and white wine, and bring to a boil. Reduce heat to low and simmer 15 minutes or until potatoes are tender. Add remaining asparagus (not reserved tips) and cook over medium heat 8 to 10 minutes. Remove from heat and puree (be cautious of the hot liquid). Allow soup to cool to room temperature, then strain through a sieve and discard solids. Stir in heavy cream and season with salt and pepper to taste. Refrigerate at least 3 hours or overnight.

To serve, place about 2 tablespoons crabmeat mixture into each of 10 chilled soup bowls and ladle soup on top. Garnish with a small dollop of crabmeat mixture and reserved asparagus tips.

Updated Friday, March 30th, 2007

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