Easy recipe Easy Recipe Asparagus Tarragon Cream Soup

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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. Easy Recipe Asparagus Tarragon Cream Soup. Description one tablespoon olive oil one small onion, chopped three cans (fourteen½ ounces each) reduced-sodium chicken broth two pounds asparagus, cut into one pieces three stalks celery, thinly sliced ¼ teaspoon salt ¼ teaspoon freshly ground pepper one tablespoon fresh tarragon, chopped, divided ¾ cup nondairy creamer Directions Heat oil in a large pot over medium-high heat. Add onion and cook five minutes, until softened but not browned. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer about twenty minutes, until asparagus is very tender. In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat..