Asparagus And Tarragon Soup at Elizabeth Verena blog

Asparagus And Tarragon Soup. 1 1/2 pounds thin or peeled thick asparagus. Season with salt and pepper, then continue cooking just until heated through. Stir in reserved asparagus tips and the lemon juice. This bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. The secret to its clean, fresh flavor? 2 tablespoons butter or extra virgin olive oil. 1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 tablespoons butter or extra virgin olive oil. Be extremely careful when puréeing hot soup. Rinse asparagus and snap off and discard tough ends. 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. Divide between serving bowls and top. 10 fresh tarragon leaves or. 10 fresh tarragon leaves, or ½.

Danish Furniture and Spring Asparagus Soup with Tarragon and Peas The
from thedabble.com

Be extremely careful when puréeing hot soup. The secret to its clean, fresh flavor? Rinse asparagus and snap off and discard tough ends. This bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. Divide between serving bowls and top. 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. 1 1/2 pounds thin or peeled thick asparagus. 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. Stir in reserved asparagus tips and the lemon juice.

Danish Furniture and Spring Asparagus Soup with Tarragon and Peas The

Asparagus And Tarragon Soup 1 1/2 pounds thin or peeled thick asparagus. This bright, smooth, and creamy asparagus soup is flavored with leeks, fennel, and tarragon. 10 fresh tarragon leaves, or ½. Be extremely careful when puréeing hot soup. Season with salt and pepper, then continue cooking just until heated through. 1 large leek (2 inches of green left on) 2 tablespoons white vinegar. 10 fresh tarragon leaves or. 2 tablespoons butter or extra virgin olive oil. Rinse asparagus and snap off and discard tough ends. 1 1/2 pounds thin or peeled thick asparagus. The secret to its clean, fresh flavor? Stir in reserved asparagus tips and the lemon juice. 1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 tablespoons butter or extra virgin olive oil. Divide between serving bowls and top.

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