RCI-SP.002.0216.001
Three-onion Asparagus Soup
Three-onion Asparagus Soup from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 2 tbsp
- leek1 largewhite part only, well washed and chopped
- scallions4 unittrimmed and chopped
- potatoes (1 large)½ lbpeeled and cubed
- asparagus1 lbtrimmed and chopped
- 4 cups
- 1 unit
- about 1 tbsp lemon juice1 unit
- crème fraîche⅓ cupsour cream or plain yogurt
- chives12 to 16 unitsliced
- radishes4 unitthinly sliced
Method
1
Melt butter in a large pot over medium heat, then add the chopped leek and scallions, stirring frequently until softened, about 5 minutes.
2
Add the cubed potatoes and chopped asparagus to the pot, stirring to coat with the butter and aromatics.
2 minutes
3
Pour in the vegetable stock and bring to a simmer, then reduce heat and cook gently until the potatoes and asparagus are tender, about 15 minutes.
15 minutes
4
Season the soup with salt to taste, then remove from heat and let cool slightly before blending.
2 minutes
5
Blend the soup until smooth using an immersion blender, working in batches if using a countertop blender, then return to the pot if necessary.
3 minutes
6
Stir in the lemon juice and crème fraîche until well combined, then gently reheat over low heat without boiling.
2 minutes
7
Divide the soup among four serving bowls and top each with sliced chives and radishes for garnish and freshness.