Creamy Asparagus Tarragon Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well. Ingredients:
1 large leek (2 inches of green left on) |
2 tablespoons white vinegar |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 onion, peeled and chopped |
1 parsnip, peeled and chopped |
6 cups defatted chicken broth |
2 to 3 tablespoons chopped fresh tarragon leaves |
2 pounds medium-sized asparagus, ends trimmed |
1/3 to 1/2 cup heavy (or whipping) cream |
15 small cantaloupe or watermelon balls, for garnish |
20 small fresh mint leaves, for garnish |
1/3 cup sour cream, for garnish |
Directions:
1. 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
2. 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
3. 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
4. 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.
5. Per serving: 290 calories, 25g carbohydrates, 11g protein, 19g fat, 45mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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