Makes 6 servings.
This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts. With the Vitamix it is just blending that is required.
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced
- 4 shallots, sliced
- 3 pounds asparagus, plus 6 spears for garnish
- ½ pound Golden Yukon potatoes, peeled, sliced
- 4 cups chicken broth
- 3 sprigs fresh tarragon
- Kosher salt
- Freshly ground black pepper
PREPARATION:
- Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
- Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
- Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
- Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.
- Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth.
- Season to taste and garnish with steamed sliced asparagus tips.
NOTE:
This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.
