Pea and Asparagus Soup with Fresh Tarragon

1. 1

   In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.

2. 2

   Reduce heat and simmer for 10 minutes or until asparagus is very tender.

3. 3

   In a blender or food processor, puree soup in batches.

4. 4

   If freezing soup, see to freeze section below; otherwise proceed with step

5. 5

   Return to saucepan and heat until hot.

6. 6

   Ladle into warmed soup bowls; garnish with Rye Croutons.

7. 7

   To freeze: Cool.

8. 8

   Ladle into freezer containers.

9. 9

   Seal, label and date.

10. 10

    Freeze for up to 4 months.

11. 11

    To serve: Thaw soup in microwave or in refrigerator overnight.

12. 12

    Proceed with step 3, above.

13. 13

    From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook

* Per serving · 4 servings · Values may vary.

No additional tips available.