1/2 C unsalted butter
2 large onions, coarsely chopped
4 large cloves of garlic, coarsely chopped
1 1/2 qts of chicken broth or stock 1 bunch fresh parsley, chopped,
(1 C) 2# of fresh asparagus
2 med. carrots peeled and cut into 1" pieces
8 basil leaves
1 T dried tarragon
1 tsp salt
1 tsp freshly ground black pepper Pinch of cayenne pepper
1 C sour cream ( I used the nonfat, works great)
1 ripe large fresh tomatoe, seeded and cut into small dice.
Saute the onions and garlic in butter over low heat. Add the stock and heat to boiling. Using the stalks of the asparagus, cut into 1" pieces, reserve the tips. Add the asparagus, parsley, carrots, basil, tarragon salt and pepper, cayenne to the stock. Reduce heat to med. low and simmer covered until veggies are tender, about 50-60 minutes.
Remove the soup from heat and let cool. Process with blender or food processor, until smooth. Strain all the soup through a sieve to remove all woody fibers.
Return the strained soup to the pan, add the tips and simmer over medium heat until the tips are tender, about 10 minutes.
Ladle the soup into soup bowls, dollop each serving with sour cream and diced tomatoes.
8 portions
Posted by Manuela
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