Asparagus and Herb Soup
This soup has a lot of flavor from herbs with some heat from the pepper. The sour cream adds balance. From The Silver Palate Good Times Cookbook, Julee Rosso & Sheila Lukins, 1985, Workman Publishing, NY.
Servings: 8 servings
- 1/4 cup unsalted butter
- 2 cups onions coarsely chopped, approximately 2 large onions
- 4 large cloves garlic coarsely chopped
- 1 1/2 quarts low sodium chicken stock preheated in microwave to save time
- 3 pounds asparagus woody ends trimmed, tips reserved, stalks cut into 1 inch pieces
- 1 cup chopped fresh parsley stems removed
- 2 medium carrots diced very small
- 6 large fresh basil leaves
- 1 tablespoon dried tarragon
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup light sour cream
- 1 large tomato seeded and cut into small dice
- In 6-quart stock pot over medium heat, melt butter. Add onions and garlic; cook until tender, about 8-10 minutes. Add stock and bring to a boil.
- Add asparagus pieces (reserving tips), parsley, carrots, basil, tarragon, salt, and pepper. Return to boil then reduce heat to simmer, covered, until vegetables are tender, about 20 minutes.
- Remove soup from heat. Puree using an immersion blender or, in batches, using either a blender or food processor. Strain soup through a medium-size sieve to remove woody fibers.
- Return strained soup to pot, add asparagus tips, and simmer over medium heat until the tips are tender, about 7 minutes.
- Ladle into soup bowls add a dollop of sour cream and sprinkle with diced tomato.
Use a food processor to save time chopping onions, garlic, and carrots.