Asparagus Soup #2

• 1 1/2 pounds asparagus fresh, tough/dry ends removed
• 1/4 cup butter, unsalted
• 1 cup leeks carefully washed and chopped white part only
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 1 small potatoes peeled cubed
• 3 1/2 cups chicken broth
• 1 teaspoon lemon juice
• 1 x salt and black pepper to taste
• 1 x paprika optional
• 1/2 cup light cream (half&half)
• 1 x creme fraiche (whipped cream), for garnish

1. Snap off asparagus tips and set the stalks aside.
2. Melt butter in a deep skillet with a cover.
3. Add asparagus tips, onion, leeks, celery and potato.
4. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
5. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.
6. Bring to a boil and simmer, covered tightly, for about 30 minutes.
7. Discard stalks and set stock aside.
8. In a food processor, puree softened vegetables and add to the asparagus stock.
9. Season with lemon juice, salt, white pepper and paprika, if desired.
10. Allow to cool and refrigerate.
11. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

butter, leeks carefully washed, onions, celery, potatoes, chicken broth, lemon juice, salt, paprika, light cream, creme fraiche

Taken from recipeland.com/recipe/v/asparagus-soup-2-3496 (may not work)