Asparagus-Pea soup with tarragon

Name: Asparagus-Pea soup with tarragon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g green asparagus; 2 Onions; 1 Garlic clove; 2-3 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 3 TABLESPOONS light balsamic vinegar; 500 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1,2 l Vegetable broth; 1/2 pot Tarragon; 100 g Whipped cream; 1 Beet red shiso cress; 7-10 Tbsp Olive oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g green asparagus
2 Onions
1 Garlic clove
2-3 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
3 TABLESPOONS light balsamic vinegar
500 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
1,2 l Vegetable broth
1/2 pot Tarragon
100 g Whipped cream
1 Beet red shiso 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. Heat 1-2 tablespoons of oil in a large pot. Sauté the asparagus, onions and garlic for about 2 minutes, dust with sugar and allow to caramelize slightly, deglaze with vinegar. Add deep-frozen peas, 1 teaspoon salt and a little pepper, pour on broth and simmer covered for about 15 minutes.
2
Wash tarragon, shake dry and chop finely. Add tarragon to the soup about 5 minutes before the end of the cooking time and puree finely. Season cream with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the asparagus tips for approx. 3 minutes while turning, season with salt and pepper. Arrange the soup in plates and decorate with the cream. Sprinkle cress and asparagus tips on top and drizzle with olive oil.