Prep 10 mins
Cook 35 mins
This lovely soup gets its name due to the fact that it contains three members of the onion family: leeks, scallions (green onions) and chives, which are used to garnish the finished product. From Vegetarian Times.
- 2 tablespoons butter
- 4 scallions, trimmed and chopped
- 1 leek, white part only, well washed and chopped
- 1 lb asparagus, trimmed and chopped
- 1⁄2 lb potato, peeled and cubed
- 4 cups vegetable stock
- 1 tablespoon lemon juice
- 1⁄3 cup sour cream (You may use creme fraiche or plain yogurt instead)
- 12 chives, chopped
- 4 radishes, thinly sliced
- Melt the butter in a large pot over medium heat.
- Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
- Add the asparagus, potatoes and stock and increase the heat to high.
- When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
- Remove from the heat and let cool for 5 minutes.
- Puree the soup in batches in a food processor or blender until very smooth.
- Return the soup to a clean pot.
- To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
- Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.
I had so much asparagus at home I thought I'd try this, and as glad as I am that I did try it, I'm not sure I'd make it again. For a Vegetarian low fat asparagus soup it's great, if however you prefer a richer tasting soup, I'd stick to the cream. Thanks for the variety.