Asparagus Soup #2 Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

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

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