Ingredients for 4 servings:
1. 2 tablespoons butter
2. 4 scallions, trimmed and chopped
3. 1 leek, white part only, well washed and chopped
4. 1 lb asparagus, trimmed and chopped
5. 1/2 lb potato, peeled and cubed
6. 4 cups vegetable stock
7. salt
8. 1 tablespoon lemon juice
9. 1/3 cup sour cream (You may use creme fraiche or plain yogurt instead)
10. 12 chives, chopped
11. 4 radishes, thinly sliced

Directions:
1. Melt the butter in a large pot over medium heat.
2. Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
3. Add the asparagus, potatoes and stock and increase the heat to high.
4. When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
5. Remove from the heat and let cool for 5 minutes.
6. Puree the soup in batches in a food processor or blender until very smooth.
7. Return the soup to a clean pot.
8. To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
9. Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.

Enjoy your meal!