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  Asparagus soup #2
 
Yield: 6 servings
 
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.

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The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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