Title: Asparagus soup #2
 Categories: Vegetables, Microwave, Soups/stews
      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.