Asparagus Vichyssoise
(10 servings)
This creamy soup is best the next day, after the flavors have blended; season it generously before serving.
2 lbs. asparagus, tips reserved, stalks cut into 1-inch lengths
2 tablespoons unsalted butter
3 medium leeks, white and tender green parts only, thinly sliced
½ lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 ½ cups chicken stock or canned low-sodium broth
2 cups water
1 large thyme sprig
1 ½ cups milk
1 1/4 teaspoons salt
1/4 teaspoon freshly ground white pepper
Chive Oil, for serving (recipe follows)
In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.
Make ahead: the soup can be refrigerated for two days.
Wine: A crisp, herbal Sauvignon Blanc with sassy fruit will complement the vegetables and spices in the soup, such as a 1999 Caymus Vineyards or a 1999 Silverado Vineyards.
Chive Oil
(makes about 1/3 cup)
1 large bunch chives (1 ounce), minced
1/4 cup extra-virgin olive oil
Salt
In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use.
Make ahead: The Chive Oil can be refrigerated up to 5 days.
ALSO, this should cool you down
Black Cherry Iced Tea
2 ½ quarts water
1 lb. fresh black cherries, pitted,
or two 10-ounce bags frozen
pitted black cherries, thawed
1 1/4 cups sugar
1/4 cup fresh lemon juice
3 whole star anise
½ vanilla bean, split and scraped
16 green-tea bags
Mint sprigs, for serving
Bring the water to a boil in a large saucepan. Add the black cherries, sugar, lemon juice, star anise and the vanilla bean with its seeds. Simmer the cherries over low heat for 15 minutes, crushing them against the side of the pan with a wooden spoon. Remove the cherries from the heat, cover and let stand for 1 hour.
Strain the cherry juice through a fine sieve into a clean saucepan, pressing on the solids. Discard the solids. Bring the cherry juice to a boil over moderate heat. Remove from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags and let cool to room temperature. Transfer the cherry tea to a large pitcher and refrigerate until chilled or up to 2 days. Serve the tea over ice, garnished with mint sprigs.
For outdoor cooking:
How about Hot Strip Steak Sandwiches on French Baguettes!
Get the Food & Wine July Issue. It's great!
[ June 13, 2001: Message edited by: Kimmie ]
) in this weather? Thanks for all the responses! 
