Asparagus Vichyssoise


1 bunch of asparagus, peeled

2 medium yukon gold potatoes, peeled and cubed

8 cups of water

1 yellow onion, chopped

1 leek, rinsed and chopped

1 tablespoon tabasco

1 cup half and half

1 teaspoon butter

salt and pepper


In a large saute pan, saute leeks, onions and asparagus in butter. Saute until transparent (about 5-7 mins). Add potatoes and salt and pepper. Cover with water. Cook over medium fire for 30 mins. Let cool off for 40 mins. Blend, then strain. Add half and half and tabasco. Serve chilled.