Ingredients Edit

Directions Edit

  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.

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