Spring Asparagus Soup

Name: Spring Asparagus Soup
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 whole Leek, Diced And Cleaned Thoroughly; 1 clove Garlic, Minced; 1 teaspoon Paprika; 1 pound Asparagus, Diced; 1-1/2 cup Water; 1-1/2 cup Chicken Stock; 1 cup Arugula; 1 Tablespoon Fresh Tarragon, Minced; 1/4 cups Half-and-half; 1 teaspoon Kosher Salt; 1/2 teaspoons Pepper; Optional For Serving: Croutons And Shavings Of Parmesan Cheese

13 ingredients

3 steps

Ingredients

2 Tablespoons Extra Virgin Olive Oil
1 whole Leek, Diced And Cleaned Thoroughly
1 clove Garlic, Minced
1 teaspoon Paprika
1 pound Asparagus, Diced
1-1/2 cup Water
1-1/2 cup Chicken Stock
1 cup Arugula
1 Tablespoon Fresh Tarragon, Minced
1/4 cups Half-and-half
1 teaspoon Kosher Salt
1/2 teaspoons Pepper
Optional For Serving: Croutons And Shavings Of Parmesan Cheese

Directions

1

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.
2

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.
3

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