Recipe: Asparagus Soup
Description: A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple  substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives.  I pureed with a hand blender.  It still was outstanding! Enjoy! From the Chicago Tribune &quot;good eating&quot;  section, 5.6.09.
Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 tablespoon butter"}, {"text": "2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops"}, {"text": "1 lb asparagus, cleaned, snap off woody ends, peeling (optional)"}, {"text": "1 medium idaho potato, peeled, cut into 2-inch pieces"}, {"text": "1 quart chicken broth"}, {"text": "1/2 teaspoon salt"}, {"text": "white pepper, to taste"}, {"text": "1 -2 tablespoon lemon juice, fresh squeezed"}, {"text": "3 tablespoons sour cream"}, {"text": "1 tablespoon chives, chopped"}, {"text": "crouton (optional)"}]
Instructions: Clean asparagus and cut into 2&quot; pieces. Reserve tips for garnish.
Prepare potatoes, peel and cut into 2&quot; pieces. 
Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes. 
Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
Puree in small batches in a blender or sue a hand blender. 
Stir in lemon juice to taste. 
Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.
