Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh asparagus washed and
-tough/dry ends removed
1/4 c (1/2 stick) unsalted
-butter
1 c Carefully washed and chop
-leeks white part only
1/2 c Chopped onion
1/2 c Chopped celery
1 sm Baking potato (about 1/2
-lb) peeled and cubed
3 1/2 c Chicken stock
1 ts Lemon juice
Salt and pepper to taste
Paprika, optional
1/2 c Half-and-half
Creme fraiche/whipped cream
-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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