Asparagus Soup With Lemon Cream and Tarragon

"From Baltimore Style Magazine, March/April 2008. Chef Andrew Evans."
 
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Ready In:
45mins
Ingredients:
10
Yields:
1 pot
Serves:
4
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ingredients

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directions

  • Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
  • Add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. Season with salt and pepper.
  • Deglaze pan with white wine and simmer until reduced by half. Add vegetable stock and continue to cook until asparagus is completely soft. Puree tarragon stems in a blender until completely smooth. Pour through a fine strainer and recheck seasoning.
  • Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
  • Pour soup into 4 warm bowls and top with a dollop of cream.

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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