Asparagus-Pea-Tarragon Soup

I’m having a Spring Fling with Asparagus. In fact, I just finished a bowl of this cold, leftover soup. It is unbelievably satisfying. Happy belly, for sure.

asparagus soup branded

½ Tbsp ghee or coconut oil

2 large shallots, chopped (about ½ cup)

2 celery stalks, thinly sliced

2 garlic cloves, chopped

½ pound asparagus, tough bottoms trimmed, chopped

1 cup peas, frozen or fresh

3 cups water

1 Tbsp fresh tarragon, chopped

½ tsp high quality salt

½ Tbsp lemon juice

Optional garnish:

Lemon “cream”

Tarragon leaves

Heat ghee or coconut oil in a saucepan over medium heat. Add shallots and celery. Cook, stirring frequently, for 5-7 minutes until vegetables soften.

Add garlic, cook for 1 minutes, stirring constantly. Add water, asparagus and peas. Bring to a boil. Reduce heat and simmer until asparagus is very tender, about 10 minutes. Add tarragon.

Transfer to a high speed blender and puree. Pour back into the pot, add salt and lemon as you warm gently.

Serve with a dollop of lemon “cream” and a sprig of tarragon.

3 servings