Three-onion Asparagus Soup

Description
Green Mango Salad

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
 * Salt to taste
 * About 1 Tbs. lemon juice
 * 1/3 cup crème fraîche, sour cream or plain yogurt
 * 12 to 16 chives, sliced
 * 4 radishes, thinly sliced

Directions
1. 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.

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.