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.