Asparagus Soup

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
  • Prepare potatoes, peel and cut into 2" pieces.
  • Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
  • Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
  • Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
  • 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.
  • Puree in small batches in a blender or sue a hand blender.
  • Stir in lemon juice to taste.
  • Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.
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