Mmmmm, this one is a doozy. From “Saved by Soup,” by Judith Barrett. Asparagus is coming into the market now, so this is a great "Let’s Pretend It’s Spring Even Though It’s Only February" soup. I reduced the tarragon called for (1/2 cup) to about 3-4 sprigs worth of leaves. The recipe’s ½ cup just seemed to overwhelm, but you can play around with it. I suspect you could also finish this on re-heat with a little milk or cream. And/or you could also stir in a squeeze of lemon as a garnish before serving. I also tried blending it with an immersion blender and that worked fine but left more itsy-bitsy fragments and a rougher mouth-feel. Then tried using a regular blender set on Holy Cow! speed, whipping it all up in batches, and that got a much smoother, silkier feel. It’s yummy anyway you make it.
Asparagus and Pea Potage with Tarragon
2 tsp olive oil (or olive oil and butter)
1 large Vidalia or sweet onion (about 1 lb. chopped)
1 large shallot, chopped
4 cups low fat chicken broth (1 box)
1 lb medium sized asparagus spears, tough bottoms cut off, peel skin about 2/3 way up the spear to remove the tough outer skin. (or cut off about 1/3 of the bottom of the spear and use unpeeled since it’ll all be blended up anyway and that’ll give you more fiber.)
2 cups shelled fresh peas or one 10 oz pkg frozen peas, defrosted
3 springs fresh tarragon leaves
salt and pepper
Heat oil in heavy soup pot. Add onions and shallot and cook, stirring, until onions begin to soften (about 3 min.) Add broth, bring to a boil, reduce heat to medium low and simmer until onions are tender (10 min.) Add asparagus and peas and cook until asparagus is tender.
Process in batches in a blender (or immersion blender for a “rougher” feel). Season to taste and reheat gently and serve.