Did you know that asparagus* is a member of the lily family (which also includes onion and garlic)?
Nah me either, but imagine how much fun holidays would be at the leek family house – pungent, teary-eyed and with an odour that would follow you around for days.
Asparagus are great for all sorts of reasons: they are considered an aphrodisiac, full of folic acid and naturally boost the enzymes that help break down alcohol.
So feel free to have a glass of wine with this soup – the asparagus will take care of it.
Asparagus & Tarragon Soup (serves 4)
- 1 bunch asparagus
- 1/2 large, red onion, finely chopped
- 1/2 large, white onion, finely chopped
- 3 oz fresh tarragon, finely chopped
- 3 cups vegetable broth
- 1 tbsp butter
- 2 cloves garlic, minced
- Chop the stalks off the asparagus spears so you are just left with the tips. Discard the ends (or use for compost!).
- Melt the butter in a large saucepan, add the garlic and onion and let them sweat for about 5 minutes.
- Add the asparagus, tarragon and stock. Bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Transfer to a blender/food processor and blitz until smooth
- Optional: serve with a big dollop of sour cream.
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