4 to 6 servings

3 Tbs. vegetable oil
2 lb. fresh asparagus spears washed, ends removed
3 1/2 cup chicken stock or 3 1/2 cup vegetable stock
1 cup leeks, white part only, chopped
1/2 cup onion, diced
1/2 cup celery, chopped
1 cup fresh mushroom, quartered
1 lg. baking potato peeled and cubed
3 Tbs. roux
1 tsp. lemon juice
1/4 tsp. paprika, optional
1/2 tsp. chili powder
1/2 cup light or heavy cream
salt and pepper to taste
whipped creme fraiche cream for garnish

Snap off asparagus tips and cut stalks into 1 in. segments.

Heat skillet and add oil at medium-hi. Add cut asparagus stalks, onion, leeks, celery and potato.

SautŽ over medium heat until vegetables are soft. Meanwhile, begin to heat chicken stock or vegetable broth in a soup pot until it boils and return heat to medium.

When asparagus mixture in skillet is done add paprika, pepper, chili powder, lemon juice and roux. Reduce heat to low and add water as needed so ingredients don't stick to bottom of pan.

In a food processor, puree softened mixture from skillet and add to the soup pot stock.

Finally, add asparagus tips and simmer on medium heat until tips are soft and soup is thick. Add heavy cream for a smoother texture and salt to taste and stir for two minutes.