Ingredients
- 1 ½ pounds thin asparagus (if only thick spears are available, peel them first)
- 2 tablespoons butter or extra virgin olive oil
- 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
- 4 cups chicken or other stock
- Salt and pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
173 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 9 grams protein; 22 milligrams cholesterol; 347 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
40 minutes
Dining and Cooking