Asparagus Soup

Ingredients:

1 1/2 pounds fresh asparagus -- washed, and tough or dry ends removed

1/4 cup unsalted butter - (1/2 stick)

1/2 cup chopped onion

1 cup leeks, white part only -- washed, chopped

1/2 cup chopped celery

1 small baking potato - (abt 1/2 lb) -- peeled, cubed

3 1/2 cups chicken stock

1 teaspoon lemon juice
Salt -- to taste
Freshly-ground white pepper -- to taste
Paprika -- optional

1/2 cup half and half or light cream
Creme fraiche or whipped cream -- for garnish

Snap off tips of asparagus; set stalks aside. 

Melt butter in a deep skillet with a lid. 

Add asparagus tips, onion, leeks, celery and potato to butter. 

Tightly cover skillet; cook over lowest heat until vegetables are soft, 20 minutes or more.

Meanwhile, cut reserved asparagus stalks into large pieces. 

Combine asparagus stalks and chicken stock in a large saucepan.  

Bring to a boil; simmer, tightly covered, for about 30 minutes. 

Remove and discard stalks. Set asparagus stock aside.
In a food processor or electric blender, puree softened vegetables in batches; add to the asparagus stock. 

Season with lemon juice, salt, white pepper and paprika. 

Allow to cool, then refrigerate.
Stir in half-and-half just before serving. 

Garnish with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

This recipe yields 6 servings.

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