SOUP SHOOTERS

How do you feel about cold soups? If not a fan, keep reading... This one is equally, if not more inviting heated up. It has all the components of a French potato and leek soup (aka potage or vichyssoise), plus asparagus. I recently served it chilled as an appetizer in these too cute for words little shooter glasses! Let me know how you like it.

Photo by Deb McGwin Photo and Design

ASPARAGUS VICHYSSOISE

This recipe comes courtesy of Ginger Howell of the Seasonal Kitchen Cooking School. I normally leave out the light cream, substituting more chicken stock, if needed.

4 tablespoons butter

2 cups diced onion

1 large or 2 medium leeks, well rinsed and sliced (white part and 1-inch green)

2 medium butter potatoes, peeled, cut into chunks

1-1/2 to 2 pounds asparagus, bottoms trimmed and cut across in 1-inch pieces

4-5 cups chicken stock or broth

1 tablespoon chopped fresh dill

1 cup light cream or half and half

Juice of 1/2 lemon

1 teaspoon salt

1/8 teaspoon white pepper

Snipped fresh chives for garnish

Melt the butter in a Dutch oven or large saucepan. Add the onions and leeks. Sauté until soft but not browned, about 15 minutes, stirring occasionally.

Stir in the potatoes, asparagus, and 4 cups broth. Cover and simmer about 10 minutes or until the vegetables are tender. Add the dill. Cool slightly, then process in a blender or food processor in batches until the soup is smooth.

Add the cream (or more stock), lemon juice, salt, and pepper. Garnish with dill or chives. Serves 6-8.