Asparagus Soup

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops
• 1 lb asparagus, cleaned, snap off woody ends, peeling (optional)
• 1 medium idaho potato, peeled, cut into 2-inch pieces
• 1 quart chicken broth
• 1/2 teaspoon salt
• white pepper, to taste
• 1 -2 tablespoon lemon juice, fresh squeezed
• 3 tablespoons sour cream
• 1 tablespoon chives, chopped
• crouton (optional)

1. Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
2. Prepare potatoes, peel and cut into 2" pieces.
3. Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
4. Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
5. Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
6. 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.
7. Puree in small batches in a blender or sue a hand blender.
8. Stir in lemon juice to taste.
9. Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

olive oil, butter, leeks, peeling, idaho potato, chicken broth, salt, white pepper, lemon juice, sour cream, chives

Taken from www.food.com/recipe/asparagus-soup-371204 (may not work)