Asparagus Tarragon Soup

Makes 6 cups

Save your woody asparagus stalks for this simple, satisfying soup.  You'll need 4 cups of asparagus, about has much scraps as you get from 3 bunches. 

1/2 medium onion, diced

1/2 cup Yukon Gold potatoes, cubed
1 1/2 lbs asparagus (1 bunch), cut into 1-inch pieces (or 4 cups of trimmings)
2 cups vegetable broth, low sodium
2 Tbs raw almonds, slivered
3/4 cup white beans (1/2 can, drained and rinsed)
2 Tbs tarragon, chopped
1/2 tsp salt
1 cup water
1/4 tsp black pepper
1/2 cup peas, frozen and thawed

To make soup:   Place onion, potato, and 1/4 cup of water in a medium pot.  Cover and gently sweat until onion softens, about 8 minutes.

Add the asparagus, vegetable broth, almonds, and white beans.  Cover and cook until asparagus and potato are completely soft, about 10 minutes.  Be sure not to overcook or the bright green color will fade.

To finish:  Remove soup from heat.  Puree the soup, with a blender or immersion blender.  Add extra water, as needed, to reach desired consistency.  Add the tarragon, salt, and black pepper.  Check for seasoning.  Stir in peas.  Garnish with extra peas and tarragon and serve.



Nutrition Facts per Serving
Serving size: 1 1/2 cups
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Calories 166.72
% Daily Value
Total Fat 2.39g 4%
Monounsaturated Fat 1.13g
Polyunsaturated Fat 0.69g
Cholesterol 0mg 0%
Sodium 382.63mg 16%
Potassium 752.48mg 21%
Total Carbohydrates 28.53g 10%
Fiber 11.61g 46%
Sugar 5.92g
Protein 10.69g 21%


Vitamin A 1707.17IU 34%
Vitamin C 16.76mg 28%
Calcium 100.61mg 10%
Iron 5.7mg 32%
Vitamin E 2.86mg 29%
Thiamin 0.45mg 30%
Riboflavin 0.33mg 19%
Niacin 2.34mg 12%
Vitamin B6 0.29mg 15%
Folate 178.98mcg 45%
Pantothenic Acid 0.69mg 7%
Vitamin K 76.01mcg 95%
Phosphorus 220.38mg 22%
Magnesium 78.21mg 20%
Zinc 1.79mg 12%
Copper 0.48mg 24%
Manganese 0.73mg 37%
Selenium 5mcg 7%

Asparagus Tarragon Soup

Asparagus Tarragon Soup