Asparagus has a very unique flavor that can be described as bright, clean, nutty, with an earthy undertone. Tarragon, on the other hand, is aggressive, and is prone to take over, but together they bring out the best in each other. Garnishing this soup with roasted water chestnuts adds a great crunch.
3 tablespoons olive oil
1 medium onion, diced
4 garlic cloves , minced
salt and pepper to taste
3 Yukon Gold potatoes, cubed
2 pounds asparagus, chopped
6 cups chicken stock
3 sprigs tarragon or 1½ tablespoons chopped
1 teaspoon chervil or parsley
1 cup almond milk or coffee creamer
- Place a medium soup pot over medium heat. Add olive oil, onion, garlic, salt, and pepper. Cook until the onions are soft and translucent, about 5 minutes.
- Add potatoes and asparagus, and sauté for 3-5 minutes; then add the broth. Allow to cook for approximately 45 minutes over medium heat. Add fresh herbs 35 minutes into the cooking process. Remove from heat. Purée with a food processor; then slowly stir in the creamer or almond milk.
- To serve, place the soup in bowls and garnish with roasted water chestnuts and fresh tarragon. (See recipe below.)
Yield: 6 to 8 servings
Roasted Water Chestnuts
1 can water chestnuts, drained
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
- Preheat oven to 475°F.
- In a small mixing bowl, combine chestnuts, olive oil, salt, and pepper. Spread evenly in a large roasting pan.
- Roast for 15 minutes, stirring every 5 minutes or until the chestnuts are cooked through and golden at the edges.