Bring chicken stock to boil. Add aspargus tips blanch 1-2 minutes until tendor. Transfer tips to watter bath.
In heavy sauce pan warm butter and olive oil. Add carrots, onion, celery, cook until soft. Add leeks and garlic cook 1 minute.
Add chopped aspargus, season with salt and pepper. Cook 3 minutes. Add chicken stock, thyme, and bay leaves bring to boil. Reduce heat to low and cook until the veggies are tender 15 to 20 minutes.
Add cream, remove bay leaves. In blender puree soup until creamy. Return to saucean add 1/2 c chicken stock and lemon juice. Season and garnich with reserved tips.
Originally Submitted
10/30/2011
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