Diets

Three Onion-Asparagus Soup

Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course.

Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course.

Servings
4

Ingredients

  • 2 Tbs. butter
  • 1 large leek, white part only, well washed and chopped
  • 4 scallions, trimmed and chopped
  • 1/2 lb. potatoes (1 large), peeled and cubed
  • 1 lb. asparagus, trimmed and chopped
  • 4 cups vegetable stock
  • About 1 Tbs. lemon juice
  • 1/3 cup creme fraIche, sour cream or plain yogurt
  • 12 to 16 chives, sliced
  • 4 radishes, thinly sliced

Preparation

Melt butter in large pot over medium heat. Stir in leeks and scallions, and cook until very soft, about 8 minutes, stirring often. Add potatoes, asparagus and stock, and increase heat to high. When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.

Remove from heat, and let cool for about 5 minutes. Purée soup in batches in food processor or blender until very smooth. Return soup to clean soup pot.

To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice. Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.