Spring Asparagus Soup

Add oil and leeks into a stock pot and heat on medium heat. Saute for about 10 minutes until leeks are translucent. Add garlic and paprika. Saute 1 more minute. Add asparagus, water and stock and bring to a boil. Reduce heat and simmer until asparagus is fork tender, about 12 minutes.

Add arugula and tarragon and cook another minute until arugula is wilted. In small batches, blend the soup in a food processor until you reach your desired consistency. Return to pot and add half-and-half and heat until heated through. Season with salt and pepper.

Serve immediately in bowls topped with croutons and shavings of Parmesan cheese.