Pea and Asparagus Soup

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Pea and Asparagus Soup

 

5 cups vegetable broth

2 tsps. dijon mustard

3 medium-size potatoes

1 bunch asparagus, about 2 dozen stalks

2 cups fresh or frozen peas

1/4 tsp. dried leaf tarragon ( I used basil)

1/4 tsp. white pepper

1 tbsp. lemon juice

 

Bring broth and mustard to a boil in a large saucepan set over high heat.

Meanwhile, peel potatoes and cut into 1 1/2 inch pieces.

Add to broth as soon as they are cut.

Cover and bring liquid to a boil.

Once boiling, reduce heat to medium and simmer, covered, until potatoes are

almost tender, about 10 minutes.

Meanwhile, trim tough ends from asparagus and discard.

Slice off and save a few tips and blanch set aside for garnish.

Cut asparagus in half.

Add asparagus, peas, tarragon and pepper (basil) to potatoes and cook, covered,

until asparagus and potatoes are very tender, about 10 more minutes.

Add lemon juice.

Turn mixture into a food processor and whirl until smooth, scraping down sides

as necessary. This may have to be done in 2 or 3 batches.

For a completely smooth texture, strain soup.

(You will lose some soup volume by doing so.)

Return to saucepan. Gently heat.

Then ladle soup into bowls and serve with a swirl of sour cream, shredded fresh

mint and a couple of blanched asparagus tips.

Makes 4 servings.