Pea and Asparagus Soup with Fresh Tarragon

Name: Pea and Asparagus Soup with Fresh Tarragon
Ingredients: 2 lbs (1 kg) asparagus , trimmed and cut into 2-inch (5 cm) pieces; 2 cups (500 ml) fresh or frozen peas; 6 cups (1.5 L) vegetable stock or chicken stock; 1 tbsp (15 ml) chopped fresh tarragon; ½ tsp (2 ml) salt; ¼ tsp (1 ml) black pepper; 1 cup (250 ml) Rye Croutons

Chef

Jan Main

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Cookbook

The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques

Published by Robert Rose

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This image courtesy of Joseph DeLeo

This easy-to-make soup is lively with fresh vegetables and has a velvety smooth texture. Better yet, it’s almost fat-free! A bowl of this soup is the closest thing you’ll find to eating freshly shelled peas just plucked from the vine.

NotesFreezer Tip:

Frozen peas and asparagus work well in this soup.

Fresh tarragon is not always available throughout the year. But you can always have some on hand in the freezer. Just chop fresh tarragon, wrap it in plastic wrap, and store in a freezer container for up to 1 year.

Serves6 to 8

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, food processor, microwave

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed, tired

Taste and Textureherby, light, savory

Type of Dishsoup

Ingredients

2 lbs (1 kg) asparagus, trimmed and cut into 2-inch (5 cm) pieces
2 cups (500 ml) fresh or frozen peas
6 cups (1.5 L) vegetable stock or chicken stock
1 tbsp (15 ml) chopped fresh tarragon
½ tsp (2 ml) salt
¼ tsp (1 ml) black pepper
1 cup (250 ml) Rye Croutons

Instructions

In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil. Reduce heat and simmer for 10 minutes or until asparagus is very tender.
In a blender or food processor, puree soup in batches. If freezing soup, see “to freeze” section below; otherwise proceed with step 3.
Return to saucepan and heat until hot. Ladle into warmed soup bowls; garnish with Rye Croutons.
To freeze: Cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 4 months.
To serve: Thaw soup in microwave or in refrigerator overnight. Proceed with step 3, above.
From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook