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  Recipe Home » Vegetables » Asparagus Soup #2
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  Asparagus Soup #2
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
Ingredients:
1 1/2 lb Fresh asparagus washed and tough/dry ends removed
1/4 cup (1/2 stick) unsalted butter
1 cup Carefully washed and chop leeks white part only
1/2 cup Chopped onion
1/2 cup Chopped celery
1 small Baking potato (about 1/2 lb) peeled and cubed
3 1/2 cup Chicken stock
1 tsp Lemon juice
Salt and pepper to taste
Paprika, optional
1/2 cup Half-and-half
Creme fraiche/whipped cream for garnish
Instructions:
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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