Asparagus Soup #2

Recipe Cuisine: Vegetables
Recipe Category: Vegetables
Recipe Serves: 6

Recipes Ingredients:

1 1/2 lb Fresh Asparagus washed and
-lb) peeled and cubed
-tough/dry ends removed 3 1/2
c Chicken stock
1/4 c (1/2 stick) unsalted
1 ts Lemon juice
-butter
Salt and pepper to taste
1 c Carefully washed and chop
Paprika, optional
-leeks white part only 1/2
c Half-and-half
1/2 c Chopped onion
Creme fraiche/whipped cream
1/2 c Chopped celery
-for garnish
1 sm Baking Potato (about 1/2

Recipe Instructions:

Snap off Asparagus tips and set the stalks aside. Melt Butter in a deep Skillet with a cover. Add Asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until Vegetables are soft, 20 minutes or more. Meanwhile, place Chicken stock in a large Saucepan with the reserved Asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened Vegetables and add to the Asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.