Tarragon Asparagus Soup at Jack Oconnell blog

Tarragon Asparagus Soup. this bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. Carefully purée the hot soup in two batches using a blender and adding half of the yogurt to each batch. Taste the soup and add more salt and pepper if necessary. 10 fresh tarragon leaves, or ½. turn off the heat and stir in the tarragon. 1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 tablespoons butter or extra virgin olive oil. 2 tablespoons butter or extra virgin olive. 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. 1 1/2 pounds thin or peeled thick asparagus. this asparagus soup gets almost all its flavor from the vegetable itself, a flavor that is intensified by a brief period. The secret to its clean, fresh flavor? blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as.

How to Make Creamy Asparagus and Tarragon Soup (No Cream Required
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1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 tablespoons butter or extra virgin olive oil. 10 fresh tarragon leaves, or ½. 1 1/2 pounds thin or peeled thick asparagus. 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. 2 tablespoons butter or extra virgin olive. this bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as. this asparagus soup gets almost all its flavor from the vegetable itself, a flavor that is intensified by a brief period. turn off the heat and stir in the tarragon. Taste the soup and add more salt and pepper if necessary.

How to Make Creamy Asparagus and Tarragon Soup (No Cream Required

Tarragon Asparagus Soup this bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. 2 tablespoons butter or extra virgin olive. 10 fresh tarragon leaves, or ½. 1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 tablespoons butter or extra virgin olive oil. Taste the soup and add more salt and pepper if necessary. this asparagus soup gets almost all its flavor from the vegetable itself, a flavor that is intensified by a brief period. Carefully purée the hot soup in two batches using a blender and adding half of the yogurt to each batch. this bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. The secret to its clean, fresh flavor? 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. blend soup using a handheld immersion blender, or in batches using a countertop blender, until it's as smooth as. 1 1/2 pounds thin or peeled thick asparagus. turn off the heat and stir in the tarragon.

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