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Asparagus Soup

The soup is a lighter version Of Lee Bailey's from "The Way I Cook." The vegetables have so much flavor that I skipped the half and half and crème fraîche and garnished with a few asparagus spear tips.
Servings 6
Author Jane


  • 1 1/2 lbs. fresh asparagus + asparagus tips for garnish
  • 4 tablespoons unsalted butter
  • 1 small onion chopped
  • 1 cup leeks white and light green part, well washed and sliced
  • 1/2 cup celery chopped
  • 1 small baking potato peeled and cubed
  • 3 1/2 cups chicken broth
  • 1/2 lemon juiced
  • salt and pepper


  • Snap off the bottom third of each asparagus spear and put the bottom portion of the spear in a large saucepan. Add the chicken broth to the saucepan. Bring to a boil and then simmer, tightly covered for 30 minutes. Discard the stalks and set broth aside.
  • Cut the upper asparagus spear tips into about 1 inch pieces.
  • In a large frying pan, melt the butter and then add asparagus spear tip pieces, onion, leeks, celery, and potato. Cover tightly and over low heat cook the vegetables for about 20 minutes. Cool slightly.
  • In batches puree the vegetables with some of the asparagus infused chicken broth. Add lemon juice and salt and pepper to taste. Garnish with asparagus spear tips.
  • The soup can be served warm, room temperature or chilled.