The Recipe Exchange   Card   43 
Ingredients:
  • 2 pounds asparagus spears, remove tough ends
  • 6 green onions, trim off the roots
  • 1/3 cup extra-virgin olive oil
  • 4 cups chicken broth
  • 2 cups baby spinach leaves
  • ¼ teaspoon ground black pepper
  • ¼ cup heavy cream
  • 2 teaspoons finely chopped fresh tarragon
  • Kosher salt
Directions:
Place the asparagus and green onions in a large bowl. Coat with the olive oil. Grill the asparagus and green onions on grill until they are marked by the grill but not dark. Turn once halfway through grilling time. Cut them into 2-inch lengths and place them in a medium saucepan.

Add the chicken broth, spinach, and pepper to the saucepan. Bring the mixture to a boil over high heat, then simmer for 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a food processor and puree them. Return the pureed vegetables to the saucepan and mix well. Whisk in the cream and tarragon. Simmer the soup for 3 to 5 minutes, but do not let it boil. Season with salt to taste. Serve warm.

Asparagus Soup

Asparagus Soup
 

 


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