Asparagus-Pea soup with tarragon

Name: Asparagus-Pea soup with tarragon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g frozen peas; 1⁄2 Pot of tarragon; 1 TABLESPOON light balsamic vinegar; 100 g Whipped cream; 1 Bed of red shiso cress (alternatively garden cress); 7-10 Tbsp Olive oil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
2 Onions
1 Garlic clove
3 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g frozen peas
1⁄2 Pot of tarragon
1 TABLESPOON light balsamic vinegar
100 g Whipped cream
1 Bed of red shiso cress (alternatively garden cress)
7-10 Tbsp Olive oil

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces, leaving the asparagus tips aside. Peel and finely chop the onions and garlic.
2
Heat 2 tablespoons of oil in a large pot. Fry the asparagus, onions and garlic in it. Pour on 1 1⁄4 l water. Add broth, 1 tsp. sugar and frozen peas. Bring to the boil and simmer covered for about 15 minutes.
3
Wash tarragon and shake dry, pluck the leaves and chop finely. Add tarragon to the soup about 5 minutes before the end of the cooking time.
4
Heat 1 tablespoon of oil in a frying pan. Fry the asparagus tips for 3-4 minutes, season with salt and pepper. Puree the soup finely with a hand blender. Season with salt, pepper and balsamic vinegar to taste.
5
Arrange and decorate with liquid cream. Spread the asparagus tips on top. Cut the cress from the bed and sprinkle over it. Sprinkle with olive oil.