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Asparagus Soup

Rich, homemade chicken stock infused with minced fresh Tarragon, onion powder, white pepper, and sea salt is combined with sautéed asparagus that has been pureed. The soup mixture is simmered for 40 minutes to blend flavors. Reserved asparagus spear tips are added to the stockpot and the soup is simmered an additional 20 minutes. Rich dairy cream is folded in and heated through just prior to serving.

Ingredients -

25 Fresh Asparagus Spears
4 tablespoons Unsalted Butter
4 cups Chicken Stock
1/2 teaspoon Onion Powder
1/2 teaspoon White Pepper
1 teaspoon finely minced Fresh Tarragon
Sea Salt to taste
1 cup Rich Dairy Cream

Preparation:

1. Roughly chop the asparagus stalks, reserving the tips.

2. Sauté the asparagus for 10 minutes in butter.

3. Transfer the asparagus to a blender and puree.

4. Return the puree to the pot.

5. Add all of the remaining ingredients except for the cream.

6. Simmer the mixture for 40 minutes.

7. After 20 minutes add the reserved asparagus tips to the pot.

8. Allow the soup too cool for 12 minutes.

9. Fold in the cream and gently mix to combine.

10. Serve immediately.

Soup Making Tips -
Asparagus

	Spring and early summer is peak season for asparagus as the plants will send up new shoots at a rapid pace during this time. Asparagus is available at supermarkets, farmers markets and specialty produce stores.

Soup Making Tips -
Fresh Tarragon

	Fresh tarragon can be found in most supermarkets during the summer months. The herb has a very intense flavor and should be used sparingly in recipes. While some herbs lose their flavor when cooked, heat brings out the flavor of tarragon. You can freeze tarragon sprigs for up to 6 months. Tarragon is also available in dried leaf and powder form.

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