Asparagus Leek Tarragon Soup with Edible Flowers


Print the recipe here.

Ingredients

  • 2 lbs asparagus sliced into 1-inch segments 

  • 1 large leek cleaned and sliced white into light green

  • 1 large shallot sliced

  • 2 cloves of garlic smashed and minced

  • 2 Tbsp ghee or sunflower oil

  • a large handful of baby arugula 

  • 1/4 cup fresh tarragon chopped

  • 2 Tbsp lemon juice

  • 1 Tbsp lemon zest

  • 1/2 tsp freshly ground pepper

  • 1/2 tsp salt

  • 32oz Vegetable broth

  • edible flowers for garnish

DIRECTIONS

  • Heat the oil of choice in a 4-quart saucepan until shimmering.

  • Add the leek and shallots and coat with the oil.

  • Cook over medium-low heat until soft and glassy. About 5-6 minutes.

  • Once soft add the garlic and cook for another 2 minutes.

  • Then add the arugula and tarragon and stir to coat.

  • Allow the arugula to wilt and the tarragon flavor to open.

  • Add the asparagus to the pot, stir to coat and cook to soften.

  • Add the vegetable broth, bring to a boil then lower the temperature to simmer for another 6

  • minutes. Add the salt, pepper, lemon juice, and zest.

  • Using an immersion blender, blend until creamy.

  • You can also blend in 2 or 3 batches in an upright blender.

  • Adjust salt and pepper to taste.

  • Let sit for 10 minutes to cool slightly.

  • Serve in bowls, garnished with edible flowers.

  • Enjoy mindfully.

Print the recipe here.


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