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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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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.
| 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 |
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