Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
1. Melt the butter in the oil in a pot over medium-low heat. Add the onions and garlic; cook until tender, stirring occasionally, about 15 minutes. Add the broth; heat to boiling.
Step 2
2. Trim woody ends off the asparagus. Reserve the tips, then cut the stalks into 1-inch pieces; add to broth. Add the carrots, parsley, tarragon, salt, pepper and cayenne to broth. Simmer, partially covered, until the vegetables are tender, about 45 to 50 minutes.
Step 3
3. Puree in batches in a blender or a food processor, then strain soup back into the pot.
Step 4
4. Before serving, add the asparagus tips and simmer over medium-low heat until the tips are tender and soup is hot, about 10 minutes.
Step 5
5. Serve with a dollop of sour cream, if desired, and a sprinkling of diced tomato.
