Creamy Asparagus Tarragon Soup

Recipe Ingredients

1 cup	237ml	Leek, 2" of green left on (large)
2 tablespoons	30ml	White vinegar
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Unsalted butter
1		Onion - peeled, chopped
1		Parsnip - peeled, chopped
6 cups	1422ml	Defatted chicken broth
2 tablespoons	30ml	Chopped fresh tarragon leaves - (to 3)
2 lbs	908g / 32oz	Medium-sized asparagus - ends trimmed
1/3 cup	78ml	Heavy or whipping cream - (to 1/2)
15 cups	3555ml	Cantaloupe or watermelon balls - for garnish (small)
20 cups	800g / 28oz	Fresh mint leaves - for garnish (small)
1/3 cup	78ml	Sour cream - for garnish

Recipe Instructions

Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.

Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.

Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.

Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil.

Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

This recipe yields 5 servings.

Nutritional Analysis Per Serving: 290 calories, 25g carbohydrates, 11g protein, 19g fat, 45mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-28-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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