Asparagus Soup with Tarragon for a Change
 
 
Ingredients
  • 1 lb fresh asparagus
  • 4-5 Ramps or 2-3 leeks
  • 2-3 Tablespoons olive oil
  • 3½ cups best quality chicken or vegetable broth
  • Large handful of tarragon leaves, roughly chopped
  • ½ to 1 Tablespoon local honey
  • Salt and pepper
Instructions
  1. Trim the asparagus by cutting off rough ends. Usually about an inch. Roughly chop into about 1-inch pieces.
  2. Trim leeks by cutting off roots and removing green so you are left with just the white stalk. Slice in half lengthwise and rinse well under running water to remove any dirt. (Leeks can be very dirty.) Roughly chop leeks into ½-inch pieces.
  3. Heat oil in a large stock pot and add leeks. Saute for a few minutes until beginning to soften.
  4. Add asparagus and stir. Season with about 1 teaspoon salt and ½ teaspoon pepper. Stir then cover for about 10 minutes over low heat until asparagus starts to soften and juices exude from asparagus.
  5. Uncover and add broth. Simmer over medium-low heat for 10 minutes.
  6. Add tarragon, simmer for 3 more minutes. Stir in ½ Tablespoon honey and taste for desired sweetness. The goal is to have just a touch of sweetness, which I think helps accentuate the tarragon anise flavor. Honey can vary greatly in strength so taste before you add more.
  7. Remove from heat.
  8. Puree in a blender in batches. (Only fill blender half full and place a towel over the top as you blend. The heat causes the soup to expand and could escape a bit if blender is too full.)
  9. Season to taste with salt and pepper.
  10. Serve warm or cold.
Recipe by FamilyandForks at https://www.familyandforks.com/asparagus-soup-with-tarragon-for-a-change/