No-Cream Creamy Asparagus Tarragon Soup by Ereka Vetrini
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked leeks
1 medium, chopped
Unsalted butter
1 Tbsp
Olive oil
1 Tbsp
Onion
1 small, yellow, chopped
Table salt
1 tsp, divided
Black pepper
¼ tsp
Uncooked Yukon gold potato
2 medium, peeled and chopped
Fresh tarragon
2 Tbsp, leaves
Fresh parsley
¼ cup(s)
Unsalted chicken stock
5 cup(s), or vegetable stock
Asparagus
2 pound(s), coarsely chopped
Instructions
1
Place the leeks in large bowl of cold water. Use your hands to agitate the leeks and loosen the rings to remove any dirt. Drain and set aside.
2
To a large pot, add the butter and olive oil. Heat on medium until butter melts. Add the leeks, onions, 3/4 tsp salt, and pepper. Cook until vegetables are tender, stirring occasionally.
3
To the pot, add the potatoes, tarragon, and parsley. Cover and cook 1 minute. Add the stock. Increase heat to medium high. Heat to a boil, then reduce heat to a simmer.
4
Add the asparagus and 1/4 tsp salt. Cover and simmer 15 minutes, until asparagus is tender.
5
With an immersion blender, blend until smooth. Alternatively, let soup cool and blender in a blender until smooth.
6
Serving size: 2 1/4 cups
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