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