Asparagus And Basil Soup
|Butter||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Large, chopped|
|Garlic cloves||2 Large, chopped|
|Chicken stock||3⁄4 Quart|
|Asparagus||1 1⁄2 Pound|
|Carrot||1 , peeled and cut into bite sized pieces|
|Fresh basil leaves||4|
|Dried tarragon||1⁄2 Tablespoon|
|Fresh parsley||1⁄2 Cup (8 tbs), stemmed and chopped|
|Cayenne pepper||1 Dash|
1) Saute the garlic and onions in garlic over a low flame for 20 minutes. Add the chicken stock and heat to boiling.
2) Cut the asparagus into fourths, reserving the tips. Place the pieces into the chicken stock. Add the carrots, basil, tarragon, parsley, salt, pepper, and cayenne. Simmer over a low flame, covered for 1 hour or until the vegetables are soft.
3) Remove the soup, let cool. Blend and strain until smooth.
4) Return the soup to the pan, add the asparagus tips, and simmer over a medium flame for 12 minutes or until the tips soften.