2 lbs. asparagus, washed and trimmed
4 tbsp. unsalted butter
1 med. onion, peeled and chopped
1 lg. leek, well washed and cut into slices (white part only)
3 stalks celery, washed and chopped
1 med. baking potato, peeled and cut into slices
4 c. chicken stock
1 tbsp. lemon juice
1/2 c. half and half

Break off asparagus tips. Melt butter in large pan, add tips, onion, celery and potato. Cover and cook over LOW HEAT until vegetables are tender (do not brown).

Cook the asparagus stalks in the chicken stock for approximately 30 minutes. Remove and discard stalks. Using food processor, puree the sauteed vegetables then add them to the chicken stock. Season with lemon juice, salt, pepper. Cool puree then refrigerate. Just before serving, stir in half and half.