Heavenly Asparagus soup with tarragon cream (Easy-to-make soup recipes)

 

                Instead of potatoes, rice is used to thicken the soup, and a sprinkle of Cayenne pepper adds a subtle hint of heat. Dollops of crème fraîche, scented with tarragon, make a tempting garnish.

4 servings

• 1½ pounds medium asparagus
• 2 tablespoons unsalted butter
• ½ cup chopped shallots
• 4 cups chicken stock (click here for recipe)
• ½ teaspoon salt
• Pinch of Cayenne pepper
• ¼ cup long-grain white rice, uncooked
• ½ cup crème fraîche (recipe below)
• 1½ tablespoons chopped fresh tarragon, plus several sprigs for garnish

1. Cut off and discard tough base from asparagus ; cut spears into ½-inch-thick pieces
2. Heat butter in a large, heavy pot (with a lid) set over medium-high heat, until hot ; add shallots and cook, stirring, until softened, for about 2 minutes.
3. Add asparagus slices and cook, stirring, 1 minute more ; add stock, salt, Cayenne pepper, and rice.
4. Bring mixture to a simmer, then reduce heat, cover pot, and cook until vegetables are completely tender, for about 20 minutes.
5. Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot.
6. Place the crème fraîche in a small bowl and stir in the chopped tarragon ; whisk One-third cup of the tarragon crème fraîche, a little at a time, into the soup.
7. Save the remaining crème fraîche for the garnish.
8. Taste soup and season with salt, as needed ; if soup is too thick, thin it with a few tablespoons of extra stock.
9. To serve, ladle the soup into 4 soup bowls ; garnish each serving with a dollop of the tarragon crème fraîche and a tarragon sprig.
10. For a full lunch, serve the soup with a Crab and Avocado Sandwiches (click here for recipe)

Homemade Crème Fraîche

Makes about 1¼ cups

• 1 cup heavy cream
• ¼ cup sour cream

1. Whisk cream and sour cream together in a medium nonreactive bowl ; let stand at room temperature until thickened, for 6 hours or longer.
2. Cover and refrigerate ; crème fraîche can be stored up to 1 week, covered, in the fridge.

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