Ingredients
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2 lbs thick asparagus
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2 tbsp olive oil
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1 medium leek, trimmed, washed, and thinly sliced
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2 cloves garlic, minced
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1 qt vegetable broth
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2 cups water
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1 medium golden potato, peeled and chopped
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1/2 cup low-fat buttermilk
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1 tbsp lemon juice
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chopped chives, for garnish
Steps
1
Trim the asparagus. With vegetable peeler, peel stems of asparagus. Cut asparagus into thick coins.
2
In a large pot, heat the oil on medium. Add the leek. Cook 5–6 min., until golden, stirring occasionally. Add asparagus and garlic. Season with salt. Cook 5 min., stirring often.
3
To pot, add the broth, water, and potato. Heat to a boil on high. Reduce heat to simmer and cook 25 min., until potato and asparagus are very tender, stirring occasionally.
4
Remove from heat and stir in the buttermilk and lemon juice. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Garnish with the chives.
