> 2 lbs thick asparagus
> 2 tbsp olive oil
> 1 medium leek, trimmed, washed, and thinly sliced
> 2 cloves garlic, minced
> 1 qt vegetable broth
> 2 cups water
> 1 medium golden potato, peeled and chopped
> 1/2 cup low-fat buttermilk
> 1 tbsp lemon juice
> chopped chives, for garnish
Trim the asparagus. With vegetable peeler, peel stems of asparagus. Cut asparagus into thick coins.
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.
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.
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.