-
1
Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes.
-
2
Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender, about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium-low and continue to cook until potato and asparagus are tender, about 5 minutes longer. Transfer asparagus mixture to the blender jar and add cream and lemon juice.
-
3
Secure lid and turn dial to Speed 1. Slowly increase speed to Max and blend until smooth and rising steam is visible, about 1-2 minutes.
-
4
Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
-
5
TIP: This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium-size spears over pencil-thin or extra-thick ones.
