Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  asparagus -- washed and
                        tough/dry ends removed
     1/4           cup  unsalted butter -- 1/2 stick
  1                cup  leek -- carefully wash and
                        chop -- (white only)
     1/2           cup  onion -- chopped
     1/2           cup  celery -- chopped
  1                     potato -- baking (about 1/2
  1              pound  peeled and cubed)
  3 1/2           cups  chicken stock
  1           teaspoon  lemon juice
                        salt and pepper -- to taste
                        paprika
     1/2           cup  half and half
                        whipped cream -- creme fraiche for
                        garnish

Preparation:

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.

Nutritional Information:

916 Calories (kcal); 62g Total Fat; (60% calories from fat); 20g Protein; 69g Carbohydrate; 169mg Cholesterol; 7658mg Sodium