There are two things you should know about me:
1) I seldom cook
2) I hate seeing food go to waste
The two were bound to collide eventually.
On Memorial Day, I discovered some asparagus in the crisper drawer. There was too much to simply steam and serve and it didn't look like it would make it to the weekend. Then I remembered seeing a recipe that used asparagus in my recipe box. It was a gamble (past-its-prime produce combined with an untested recipe) but did it ever pay off. The soup was incredible. I'm starting to drool just remembering.
I emailed the recipe to the Raisinette (aka my daugher), who's vegetarian. Later, when I was over visiting Rachel, also a veggie, I offered it to her and she said, "Why don't you just post it?"
I started to explain that I have a reputation to protect as a non-cooking person, but I knew she would not be impressed.
2 Tablespoons unsalted butter
1 tablespoon canola oil
3 cups chopped onions
2 tablespoons finely minced garlic
6 cups defatted chicken broth (veggie broth works just as well)
3 pounds fresh asparagus
2 carrots, peeled and chopped
1 cup chopped flat-leaf parsley
1 Tablespoon dried tarragon
Salt and pepper to taste
Pinch of cayenne pepper
½ cup sour cream for garnish (optional)
1 large ripe tomato, seeded and diced, for garnish
Melt the butter in the oil in a pot over medium-low heat. Add the onion and garlic. Cook until tender, stirring occasionally, about 15 minutes. Add the broth and heat to boiling.
Trim woody ends off the asparagus. Reserving the tips, cut the stalks into 1-inch pieces, add to broth. Add the carrots, parsley, tarragon, salt, pepper and tarragon to broth. Simmer, partially covered, about 40-50 minutes.
Puree in batches in a blender or a food processor, then strain soup back into the pot.
Add asparagus tips and simmer over medium-low heat until tips are tender and soup is hot, about 10 minutes.
Serve with a dollop of sour cream and a sprinkling of diced tomatoes.
Per serving (w/o sour cream)