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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