Pea and Asparagus Soup with Fresh Tarragon Recipe

Pea and Asparagus Soup with Fresh Tarragon Recipe

  • 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
  1. 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.
  2. In a blender or food processor, puree soup in batches. If freezing soup, see “to freeze” section below; otherwise proceed with step 3.
  3. Return to saucepan and heat until hot. Ladle into warmed soup bowls; garnish with Rye Croutons.
  4. To freeze: Cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 4 months.
  5. To serve: Thaw soup in microwave or in refrigerator overnight. Proceed with step 3, above.
  6. From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook
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