Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Browse by categories