Asparagus Soup #2

1 1/2 lb Fresh asparagus washed and

-tough/dry ends removed 1/4 c (1/2 stick) unsalted

-butter 1 c Carefully washed and chop

-leeks white part only 1/2 c Chopped onion

1/2 c Chopped celery

1 sm Baking potato (about 1/2

-lb) peeled and cubed 3 1/2 c Chicken stock

1 ts Lemon juice

Salt and pepper to taste Paprika, optional 1/2 c Half-and-half

Creme fraiche/whipped cream -for garnish 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.