creamy asparagus soup (without the cream!)
- Author: Salt and Share
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour & 15 minutes
- Yield: 6-8 servings
- Category: Soups
- Cuisine: French
- 4lbs asparagus, coarsely chopped, reserve tips
- 2 medium yellow onions, coarsely chopped
- 1 stick unsalted butter
- 4 cloves garlic
- 1 cup carrots, coarsely chopped
- 1 cup fresh parsley, chopped (stems removed)
- ½ cup packed basil
- 1 tablespoon tarragon, dried
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 cups chicken broth
- tomatoes, sour cream
Notes
- In large soup pot, saute onion and garlic in butter until soft.
- Add chicken broth, bring to boil.
- Add asparagus, carrots, parsley, basil, tarragon, salt and pepper.
- Simmer until tender, approximately one hour.
- Puree with immersion blender.
- Place back on stove, add reserved tips and heat through.
- Garnish with sour cream and chopped tomatoes
- Serve and enjoy!
