Cream of Asparagus Soup (v)

Ingredients

• 2 lb fresh asparagus, trimmed, divided
• 2 tbs extra-virgin olive oil
• 1 C sweet onion
• 2 tsp minced garlic
• 2 C vegetable broth broth
• ¼ tsp salt
• ¼ tsp ground pepper
• 1½ tbs chopped fresh tarragon
• ½ C heavy cream

Directions

1. Using a vegetable peeler, peel 5 asparagus spears lengthwise into very thin strips. Transfer the strips to a small bowl and cover with ice water. Set aside until ready to use. Cut the remaining asparagus spears into 1-inch pieces.
2. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook until softened cook, stirring often, about 5 minutes.
3. Add the asparagus pieces and garlic; cook until the asparagus is bright green and the garlic is fragrant, stirring often, about 1 minute.
4. Add broth, salt and pepper and bring to a simmer over medium heat. Simmer, undisturbed, until the asparagus is tender, about 12 minutes.
5. Remove from heat and stir in tarragon.
6. Pour the soup into a blender. Secure the lid on the blender, remove the center piece to allow steam to escape, and place a clean towel over the opening. Process until smooth, about 1 minute. (Alternatively, use an immersion blender to process the soup in the pot until smooth)
7. Return the soup to the pot, add cream and stir until combined. Ladle into 4 bowls. Garnish with a swirl of cream, if desired, and the reserved asparagus strips

Chef's Notes

• This is a vegetarian recipe that will become vegan if the cream is omitted