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.