The sweet aroma of tarragon complements the taste of fresh spring asparagus exceptionally well in this light, refreshing soup.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1 1/2 pounds asparagus
1 large leek, chopped (white part only)
2 cloves garlic, sliced
1/2 pound red potatoes, peeled and diced
6 cups light vegetable stock or water
3 tablespoons fresh tarragon, minced (or 3 teaspoons dried; divided)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4-1/2 teaspoon ground nutmeg (to taste)
Rinse the asparagus. Gently bend each spear just above the woody bottom section to break off. Discard bottom. Chop the asparagus into 1-inch pieces. Set aside 18 tips to use as a garnish.
In a large saucepan, combine asparagus and remaining ingredients except 2 tablespoons of the tarragon. Cover and bring to a boil, stirring occasionally. Reduce heat slightly and continue to cook until the potatoes and asparagus are very tender, about 18 minutes. Remove the soup from the heat and remove the lid so that the asparagus doesn't discolor during cooling.
When cool, strain the soup, reserving the liquid. Purée the vegetable mixture in a food processor or blender until very smooth. Transfer the mixture to a large bowl, then whisk in the reserved cooking liquid. Stir the remaining tarragon into the soup. Chill thoroughly, then taste and adjust the seasonings. Serve chilled and garnished with the remaining asparagus spears.
Wed, 2004-09-29 14:13