Asparagus Soup

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 leeks, white 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
• white pepper, to taste
• 1-2 tablespoon lemon juice, fresh squeezed
• 3 tablespoons sour cream
• 1 tablespoon chives, chopped
• crouton (optional)

Directions

1. 1

   Clean asparagus and cut into 2" pieces. Reserve tips for garnish.

2. 2

   Prepare potatoes, peel and cut into 2" pieces.

3. 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. 4

   Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.

5. 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. 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. 7

   Puree in small batches in a blender or sue a hand blender.

8. 8

   Stir in lemon juice to taste.

9. 9

   Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.