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.
2cupsonionscoarsely chopped, approximately 2 large onions
4large cloves garliccoarsely chopped
1 1/2quartslow sodium chicken stockpreheated in microwave to save time. Use vegetable stock for Vegetarian.
3poundsasparaguswoody ends trimmed, tips reserved, stalks cut into 1 inch pieces
1cupchopped fresh parsleystems removed
2medium carrotsdiced very small
6large fresh basil leaves
1tablespoondried tarragon
1/2teaspoonsalt
1teaspoonfreshly ground black pepper
Garnishes
1cuplight sour cream
1large tomatoseeded and cut into small dice
Instructions
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.
Notes
Use a food processor to save time chopping onions, garlic, and carrots.