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Asparagus Soup #2

Recipe

Title:

Asparagus Soup #2

Categories:

Vegetables, Microwave, Soups/stews

Yield:

6 servings

Ingredients

• 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

Directions

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.

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