Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course (Serves 4).
2 Tbs. butter
4 scallions, trimmed and chopped
1 large leek, white part only, well washed and chopped
1 lb. asparagus, trimmed and chopped
1/2 lb. potatoes (1 large), peeled and cubed
4 cups vegetable stock
Salt to taste
1 Tbs. lemon juice
1/3 cup crème fraîche, sour cream or plain yogurt
12 to 16 chives, sliced
4 radishes, thinly sliced
1. Melt butter in large pot over medium heat. Stir in scallions and leek, and cook about 8 minutes, until very soft, stirring often. Add asparagus, potatoes and stock, and increase heat to high. When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.
2. 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.
3. 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.
PER SERVING:200 Calories, 5g Protein, 11g Total Fat (6G Saturated Fat,)24g Carbohydrates, 25mg Cholesterol, 550mg Sodium, 4g Fiber, 7g Sugars