Wednesday, October 27, 2010

Creamy Tarragon Asparagus Soup

I wish that I had a Vitamix. I also wish that I could throw around $400 willy nilly without blinking, but we all want things, right? I'm still working on getting the budgeting basics of primal eating down, so it suffices to say that the Vitamix that I would like to use for this recipe exists in some sort of utopian parallel dimension.

Another thing that I've wanted, but was reasonably within my means to acquire, was a hot bowl of asparagus soup. It wasn't as super-duper-velvety smooth as I would have liked, but my food processor is not a Vitamix. That didn't stop the soup from being tasty, though!

Tarragon is a rogue seasoning - one that pairs well with white meats like chicken and pork, seafoods like scallops and shrimp, and also vegetables like asparagus and mushrooms. Put another way: it has a vaguely licoricey taste that marries well with light, savory foodstuffs (and usually something creamy). I like using it when cooking for company because guests recognize it as different yet decidedly tasty.

Creamy Asparagus Tarragon Soup
Serves 2, as a starter course

1 package frozen asparagus - the kind that you can cook in-package in the microwave in about 5 minutes
1/2 c. whole milk (could substitute half'n'half, heavy cream, or coconut cream for this)
1 tablespoon butter (I used salted Kerrygold)
1 tablespoon dried tarragon
1/2 tsp. garlic powder
Salt and fresh ground black pepper, to taste
Creme fraiche to garnish (optional; could sub coconut cream also)

Cook the asparagus in the microwave as directed. Crush the tarragon between your fingers and put it in the bottom of your blender/food processor/Vitamix. Melt the butter and pour over the tarragon, and pulse briefly to combine the butter and tarragon. Add a bit of salt and pepper (go easy on the salt as you can always add more later) and the garlic powder, and pulse again. Add the cooked asparagus stalks to this (mine were very wilted), including any excess water, and the whole milk. Blend until the soup is as smooth as possible, then serve immediately while still hot, and garnish with creme fraiche or coconut cream if desired.

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