Yield: 1 servings
|1½ pounds||Fresh asparagus washed and|
|\N \N||Tough/dry ends removed|
|¼ cup||(1/2 stick) unsalted|
|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|
|\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.