Asparagus Soup

Name: Asparagus Soup
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon canola oil; 3 cups chopped onions; 2 tablespoons finely minced garlic; 6 cups defatted chicken broth; 3 pounds fresh asparagus; 2 carrots, peeled and chopped; 1 cup chopped flat-leaf parsley leaves; 1 tablespoon dried tarragon; Salt and pepper, to taste; Pinch of cayenne pepper; 1/2 cup sour cream, for garnish (optional); 1 large ripe tomato, seeded and cut into small dice, for garnish

13 ingredients

15 steps

Ingredients

2 tablespoons unsalted butter
1 tablespoon canola oil
3 cups chopped onions
2 tablespoons finely minced garlic
6 cups defatted chicken broth
3 pounds fresh asparagus
2 carrots, peeled and chopped
1 cup chopped flat-leaf parsley leaves
1 tablespoon dried tarragon
Salt and pepper, to taste
Pinch of cayenne pepper
1/2 cup sour cream, for garnish (optional)
1 large ripe tomato, seeded and cut into small dice, for garnish

Directions

1

1.
2

Melt the butter in the oil in a pot over medium-low heat.
3

Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes.
4

Add the broth; heat to boiling.
5

2.
6

Trim woody ends off the asparagus.
7

Reserve the tips, then cut the stalks into 1-inch pieces; add to broth.
8

Add the carrots, parsley, tarragon, salt, pepper and cayenne to broth.
9

Simmer, partially covered, until the vegetables are tender, about 45 to 50 minutes.
10

3.
11

Puree in batches in a blender or a food processor, then strain soup back into the pot.
12

4.
13

Before serving, add the asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, about 10 minutes.
14

5.
15

Serve with a dollop of sour cream, if desired, and a sprinkling of diced tomato.