| Asparagus,Pea & Tarragon Soup | Soups |
|
2 3/4 lbs. asparagus, trimmed and cut into 1/4" slices
1 lb. frozen peas,thawed 6(10 oz.) cans chicken broth or = 1 1/2 cans water |
2 tbsp. chopped fresh tarragon or 1 tsp. dried,crumbled
salt and pepper to taste tarragon sprigs for garnish NOTE: I would only use fresh tarragon |
In a large saucepan combine the asparagus, peas, broth, chopped tarragon and water. Bring to a boil and simmer mixture, uncovered, for 10 to 15 minutes or until asparagus is very tender. In a food processor or blender, purŽe the mixture in batches until it is smooth. Pour back into the pan.( I like to strain the liquid through a coarse sieve to get out lumps or pea skins) Season the soup with salt and pepper, heat the soup through and divide it among heated bowls. Garnish the soup with tarragon sprigs. Makes about 12 cups,serving 8 easily.