Ingredients
- 1 baking potato
- 1/2 stick
- 1 1/2 lb asparagus washed (fresh)
- 3 1/2 c chicken stock
- 1 c carefully washed
- 1/2 c onion (chopped)
- 1/2 c celery (chopped)
- some paprika
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.