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    You are in: Home / Recipes / Asparagus Soup With Lemon Cream and Tarragon Recipe
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    Asparagus Soup With Lemon Cream and Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Raquel Grinnell's Note:

    From Baltimore Style Magazine, March/April 2008. Chef Andrew Evans.

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    Ingredients:

    Serves: 4

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
    5. 5
      Pour soup into 4 warm bowls and top with a dollop of cream.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus Soup With Lemon Cream and Tarragon

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 264.8
     
    Calories from Fat 165
    62%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.9 g
    39%
    Cholesterol 40.7 mg
    13%
    Sodium 49.4 mg
    2%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 5.2 g
    20%
    Sugars 3.9 g
    15%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    vegetable stock

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