Asparagus soup #2

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.

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