From Facebook friend Chef Thomas Elkin CEC, AAC, HOGT out St. Louis; Into the Soup would like to celebrate the coming spring season (it is coming!) with a recipe that showcases the consummate springtime vegetable, asparagus, in a wonderful cold soup using the classic vichysoisse technique. Try this soup for an early taste of spring.

Ingredients

  • 4 C. CHICKEN STOCK                                          
  • 12 OZ. PEELED POTATOES
  • 12 OZ. ASPARAGUS PIECES (RAW)                
  • 2 OZ. LEEKS, CHOPPED (RAW)
  • 1 tsp. SALT  (approx.)                                             
  • 2 T. FRESH CHOPPED CHIVES
  • 4 OZ. COOKED BLUE CRAB MEAT (optional)
  • 12 OZ. CANNED EVAPORATED SKIM MILK

Combine stock, potatoes, asparagus and leeks in a 6 qt. Pot.  Bring to a boil then reduce heat to simmer until asparagus has cooked very, very soft and the fibers have broken down. Remove from heat. In processor, puree small batches until all has been processed. Chill.

When base has been chilled, blend in the evaporated milk. Adjust the seasoning with the salt if necessary. Serve with a dab of crab meat on top and sprinkle with chives.

Serves 10 to 12

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