2 tablespoons olive oil
1 tablespoon unsalted butter
2 leeks, white and light green part only, finely chopped
1 lb. asparagus, peeled, trimmed and cut into 2 inch pieces, reserve tips.
1 medium Idaho potato, peeled and cut into 2 inch pieces
1 quart chicken stock
salt and freshly ground pepper, to taste
3 tablespoons sour cream for garnish
1 tablespoon fineely chopped chives for garnish
In a medium size soup pot, heat the oil and butter over medium heat.
Add the leeks and saute, stirring occasionally, until soft, for about 5 min.
Add the asparagus and potatoes, and continue sauteing for about 3 more minutes or until they are nicely coated and beginning to soften.
Add the chicken broth, season with salt and pepper, and bring to a boil on medium high heat.
Reduce heat to low, partially cover, and cook for about 15 minutes or until the vegetables are very tender.
While the soup is cooking, bring a medium size pan of water to boil.
Immerse the asparagus tips and boil for about 3 minutes or until they still are bright green and tender.
Drain and reserve.
When the vegetables are tender,puree the soup in the pot with an immersion blender. (Kitchen Aid)
Remove from heat and season again with salt and pepper, add the lemon juice and taste again for seasoning.
Ladle into bowls and garnish with a dollop of sour cream, the asparagus tips and the chives