Asparagus Soup With Lemon Cream and Tarragon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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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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