Pea and Asparagus Soup with Fresh Tarragon
The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques
Published by Robert Rose
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.
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
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
Taste and Textureherby, light, savory
Type of Dishsoup
- 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
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
Read NextTranslucent Sugar Glaze
2008, 2001 Jan Main