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 (14 1/2 ounces each) reduced-sodium chicken broth 2 pounds asparagus, cut into 1" pieces 3 stalks celery, thinly sliced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon fresh tarragon, chopped, divided 3/4 cup nondairy creamer (see Note)
Directions
1. Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned. 2. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender. 3. In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.