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Ingredientes
- 1 1/2 lb asparagus
- 2 tsp extra virgin olive oil
- 1/4 c. minced shallots
- 3 Tbsp. minced fresh tarragon
- 1 can vegetable broth - (14 1/2 ounce)
- 1/4 c. whipping cream Salt to taste
Direcciones
- Rinse asparagus and snap off and throw away tough ends. Coarsely chop asparagus.
- In a 4- to 5-qt pan over medium heat, stir extra virgin olive oil and shallots till shallots are limp, about 3 min. Add in asparagus, 1 1/2 Tbsp. tarragon, vegetable broth, and 2 c. water. Bring to boiling over high heat and cook till asparagus is tender-crisp when pierced, about 3 min longer.
- Meanwhile, whip cream till it holds soft peaks.
- In a blender, puree soup till smooth, a portion at a time. Season to taste with salt.
- Return soup to pan and stir over high heat till steaming. Ladle into bowls, and sprinkle with remaining tarragon.
- Add in an equal portion of whipped cream to each bowl.
- This recipe yields 5 c.; 4 servings.
- Comments: Their act is a bit like the good cop-bad cop routine. Asparagus is sweet, fresh, and clean-tasting - delicate. Tarragon is racy, aggressive, and prone to take over - bold. Together, they're a classic, with each bringing out the finest in the other. The effect is best when the tarragon is fresh. Unlike the dry herb, that has an aniselike intensity, fresh tarragon can be used with a free hand.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 54 | |
| Calories from Fat 22 | 41% |
| Total Fat 2.46g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 444mg | 19% |
| Potassium 252mg | 7% |
| Total Carbs 7.06g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.63g | 2% |
| Protein 2.51g | 4% |
