Three-onion Asparagus Soup

Ingredients

 * 2 tbsp butter
 * 1 large leek, white part only, well washed and chopped
 * 4 scallions, trimmed and chopped
 * ½ lb potatoes (1 large), peeled and cubed
 * 1 lb asparagus, trimmed and chopped
 * 4 cups vegetable stock
 * salt to taste
 * about 1 tbsp lemon juice
 * ⅓ 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.
 * 2) Stir in leeks and scallions, and cook until very soft, about 8 minutes, stirring often.
 * 3) Add potatoes, asparagus and stock, and increase heat to high.
 * 4) When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.
 * 5) Remove from heat, and let cool for about 5 minutes.
 * 6) Purée soup in batches in food processor or blender until very smooth.
 * 7) Return soup to clean soup pot.
 * 8) To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice.
 * 9) Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.