Asparagus & Tarragon Soup
Category: Entree, Soup, Starter
Style: Gluten Free, Vegetarian
Keyword: Asparagus, Asparagus and Tarragon, Asparagus Soup, Cauliflower Soup, Tarragon
Quantity: 4 serves
- 400 g asparagus woody ends snapped off and discarded
- 20 g butter
- 75 g brown onion peeled and diced
- 1 tablespoon fresh tarragon finely chopped
- 175 g potato peeled and diced
- 700 ml water
- Sea salt
- white pepper
- Pure cream or Greek Yoghurt
Take 75 g of the asparagus and cut into ½ cm / ¼ cm rounds and set aside with the asparagus tips.
Cut the remaining asparagus into 1 cm/ ½ inch pieces.
Melt the butter in a large pan, add the onion, potato and tarragon, and cook over a gentle heat until the onion is translucent.
Add the water and bring to the boil. Reduce to a simmer and cook for 10 minutes.
Add the asparagus that has been cut into 1 cm pieces, and continue to simmer until all the vegetables are tender, approximately 10 minutes.
Set aside to cool a little, and then using a blender/food processor/TM, puree until smooth and silky.
Return the soup to the pan, add the tips and rounds, season with salt and white pepper, and reheat and cook until the tips and rounds are just cooked, but still al dente.
Serve hot with a swirl of pure cream or a dollop of Greek yoghurt.