Asparagus Soup #2

Directions

1. 1

   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 pa

2. 2

   Melt butter in a deep skillet with a cover

3. 3

   Add asparagus tips, onion, leeks, celery and potato

4. 4

   Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more

5. 5

   Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces

6. 6

   Bring to a boil and simmer, covered tightly, for about 30 minutes

7. 7

   Discard stalks and set stock aside

8. 8

   In a food processor, puree softened vegetables and add to the asparagus stock