Title: Asparagus Soup #2
Categories: Vegetable Soup
Yield: 6 Servings
| 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.