Asparagus Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh asparagus - washed, and
		Tough or dry ends removed
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	146g / 5.1oz	Leeks, white part only - washed, chopped
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	237ml	Baking potato - (abt 1/2 lb) - peeled, cubed (small)
3 1/2 cups	829ml	Chicken stock
1 teaspoon	5ml	Lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste
		Paprika - optional
1/2 cup	118ml	Half and half or light cream
		Creme fraiche or whipped cream - for garnish

Recipe Instructions

Snap off tips of asparagus; set stalks aside. Melt butter in a deep skillet with a lid. Add asparagus tips, onion, leeks, celery and potato to butter. Tightly cover skillet; cook over lowest heat until vegetables are soft, 20 minutes or more.

Meanwhile, cut reserved asparagus stalks into large pieces. Combine asparagus stalks and chicken stock in a large saucepan. Bring to a boil; simmer, tightly covered, for about 30 minutes. Remove and discard stalks. Set asparagus stock aside.

In a food processor or electric blender, puree softened vegetables in batches; add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika. Allow to cool, then refrigerate.

Stir in half-and-half just before serving. Garnish with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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