For this soup, you heat butter in the pot, add shallots (I used onions) and cook until tender. You then add the asparagus and cook a little bit longer before you add your stock, seasonings, and a little bit of rice. After bringing this to a simmer, you cook it until the vegetables are completely tender. You then puree it in a blender or use an immersion blender. The recipe calls for Creme Fraiche mixed with Tarragon to be added at this point but I did not use this. We ate it as-is and it was lovely tasting as well as being a bright green, pretty soup as well.
We haven't had any Sunday Soups for a few weeks but soon I will start on the Summer section and see what yummy soups we will find there.
|Pureed Asparagus soup|