Step 1

In a large pot, melt the butter over medium-high heat. Saute the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and mix well.

Step 2

Add the chicken (or vegetable) stock. Bring to a simmer.

Step 3

Turn the heat down to low and continue to simmer for about 15 minutes, until the vegetables have become soft.

Step 4

Puree the soup in batches using your blender and pour it back to the pot.

Step 5

Add the lemon juice and black pepper and stir to mix. On low, continue to cook for a couple of minutes, stirring occasionally.

Step 6

Serve hot with crackers and asparagus tips on top.

Step 7

Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.