Asparagus Soup with Herbs |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
2 tablespoon(s) olive oil |
2 14 1/2-ounce can(s) chicken broth |
1 cup(s) minced fresh parsley |
1 large carrot, cut into 1-inch pieces |
5 fresh basil leaves, minced |
1 to 2 teaspoon(s) minced fresh tarragon |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 dash(es) cayenne pepper |
1 10-ounce package(s) frozen asparagus spears, thawed |
sour cream and chopped tomatoes, optional |
Directions:
1. • In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly.
2. • Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.
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