Asparagus Soup With Lemon Cream And Tarragon

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons olive oil
• 3 shallots, peeled and sliced
• 2 bunches asparagus
• 1 tablespoon tarragon leaf, chopped
• kosher salt
• fresh black pepper, cracked
• 4 ounces wine
• 3 cups vegetable stock
• 1/2 cup heavy whipping cream
• 1 lemon (half of it zested to use in cream)

Recipe

• 1 heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
• 2 add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. season with salt and pepper.
• 3 deglaze pan with wine and simmer until reduced by half. add vegetable stock and continue to cook until asparagus is completely soft. puree tarragon stems in a blender until completely smooth. pour through a fine strainer and recheck seasoning.
• 4 whip cream until firm. gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
• 5 pour soup into 4 warm bowls and top with a dollop of cream.