Fresh Asparagus Soup with Cherry Tomatoes and Tarragon
Watch Chef James Laird prepare this recipe! 6 Servings©James Laird
4 cups asparagus cut into one inch pieces, reserving tips for garnish
1 quart vegetable stock
2 TBS. EVO (extra virgin olive oil)
2 TBS. butter
6 cherry tomatoes, cut in quarters
2 TBS. sprigs fresh tarragon
1. Bring large pot of salted water to vigorous boil. Add asparagus and cook until tender.
2. Immediately remove to large bowl of salted ice water until cool. Drain.
3. Purée the asparagus and vegetable stock in a blender with olive oil.
4. Season with salt and pepper. Heat until warm.
5. Cook asparagus tips in sauce pan in salted water until tender.
6. Mix tomatoes and asparagus tips with a little olive oil and season. Divide equally among six soup bowls. Ladle hot soup over tomato mixture.
7. Garnish with tarragon.
