Yield: 1 servings
Measure | Ingredient |
---|---|
1½ pounds | Fresh asparagus washed and |
\N \N | Tough/dry ends removed |
¼ cup | (1/2 stick) unsalted |
\N \N | Butter |
1 cup | Carefully washed and chop |
\N \N | Leeks white part only |
½ cup | Chopped onion |
½ cup | Chopped celery |
1 small | Baking potato (about 1/2 |
\N \N | Lb) peeled and cubed |
3½ cup | Chicken stock |
1 teaspoon | Lemon juice |
\N \N | Salt and pepper to taste |
\N \N | Paprika, optional |
½ cup | Half-and-half |
\N \N | Creme fraiche/whipped cream |
\N \N | 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.