Three Onion-Asparagus Soup


Serve this delicate soup hot or chilled, in large bowls for a luncheon entrée or in soup cups or mugs as a first course.

  • ServingServings


  • 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


  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.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 200
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 25 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 550 mg
  • Sugar Content: 7 g