Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
  3. Add the asparagus, potatoes and stock and increase the heat to high.
  4. When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
  5. Remove from the heat and let cool for 5 minutes.
  6. Puree the soup in batches in a food processor or blender until very smooth.
  7. Return the soup to a clean pot.
  8. To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
  9. Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.

Reviews

(1)
Most Helpful

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.

kelly in TO May 24, 2007

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