Asparagus soup #2

Yield: 6 Servings

1 1/2 lb Fresh asparagus washed and -tough/dry ends removed      1/4 c (1/2 stick) unsalted -butter
1 c Carefully washed and chop -leeks white part only      1/2 c Chopped onion
1/2 c Chopped celery      1 sm Baking potato (about 1/2 -lb) peeled and cubed
3 1/2 c Chicken stock      1 ts Lemon juice Salt and pepper to taste Paprika optional
1/2 c Half-and-half

Creme fraiche/whipped cream -for garnish 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.