Asparagus Tarragon "Cream" Soup

Description

This elegant soup is the perfect start to a holiday dinner in spring. asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue. For a lovely presentation, garnish the soup with whole tarragon leaves.

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cans (14½ ounces each) reduced-sodium chicken broth
• 2 pounds asparagus, cut into 1" pieces
• 3 stalks celery, thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon fresh tarragon, chopped, divided
• ¾ cup nondairy creamer

Directions

1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook 5 minutes, until softened but not browned.
3. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot.
4. Bring to a boil.
5. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
6. In a blender, purée soup in batches until smooth.
7. Return to pot.
8. Add nondairy creamer and remaining tarragon.
9. Heat soup through over medium heat.