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ASPARAGUS SOUP #2

Ingredients: 1 1/2 Pound(s) Fresh asparagus washed and tough/dry ends removed 1/4 Cup(s) (1/2 stick) unsalted butter 1 Cup(s) Carefully washed and chop leeks white part only 1/2 Cup(s) Chopped onion 1/2 Cup(s) Chopped celery 1 small Baking potato (about 1/2 lb) peeled and cubed 3 1/2 Cup(s) Chicken stock 1 Teaspoon(s) Asparagus; Fresh, Any Color 1/2 Cup(s) Half-and-half Directions: 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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