Asparagus Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 leeks, and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops
• 1 lb asparagus, cleaned, snap off woody ends, peeling (optional)
• 1 medium idaho potato, peeled, cut into 2-inch pieces
• 1 quart chicken broth
• 1/2 teaspoon salt
• pepper, to taste
• 1 -2 tablespoon lemon juice, fresh squeezed
• 3 tablespoons sour cream
• 1 tablespoon chives, chopped
• crouton (optional)

Recipe

• 1 clean asparagus and cut into 2" pieces. reserve tips for garnish.
• 2 prepare potatoes, peel and cut into 2" pieces.
• 3 heat oil and butter over medium heat in a large sauce pan. add leeks or onions, stirring occasionally until soft. about 5 minutes.
• 4 add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
• 5 add chicken broth, salt and pepper; heat to a boil. reduce heat to low; partially cover. cook until vegetables are tender, 15 minutes.
• 6 meanwhile, if desired, boil water over high heat (for asparagus tips). add the tips to the boiling water; boil until tender and still green. about 3 minutes. drain and set aside for garnish. toss into a bowl of ice water to stop the cooking if desired.
• 7 puree in small batches in a blender or sue a hand blender.
• 8 stir in lemon juice to taste.
• 9 ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.