Food recipes
Pea and Asparagus Soup with Fresh Tarragon
Pea and Asparagus Soup with Fresh Tarragon Ingredients: asparagus, raw peas, green, frozen, unprepared shortening, vegetable, household, composite spices, tarragon, dried salt, table spices, pepper, black croutons, pl...
Pea and Asparagus Soup with Fresh Tarragon
Ingredients:
asparagus, raw
peas, green, frozen, unprepared
shortening, vegetable, household, composite
spices, tarragon, dried
salt, table
spices, pepper, black
croutons, plain
Directions:
In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.
Reduce heat and simmer for 10 minutes or until asparagus is very tender.
In a blender or food processor, puree soup in batches.
If freezing soup, see to freeze section below; otherwise proceed with step
Return to saucepan and heat until hot.
Ladle into warmed soup bowls; garnish with Rye Croutons.
To freeze: Cool.
Ladle into freezer containers.
Seal, label and date.
Freeze for up to 4 months.
To serve: Thaw soup in microwave or in refrigerator overnight.
Proceed with step 3, above.
From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook
Ingredients:
asparagus, raw
peas, green, frozen, unprepared
shortening, vegetable, household, composite
spices, tarragon, dried
salt, table
spices, pepper, black
croutons, plain
Directions:
In a large saucepan over high heat, combine asparagus, peas, stock, tarragon, salt and pepper; bring to a boil.
Reduce heat and simmer for 10 minutes or until asparagus is very tender.
In a blender or food processor, puree soup in batches.
If freezing soup, see to freeze section below; otherwise proceed with step
Return to saucepan and heat until hot.
Ladle into warmed soup bowls; garnish with Rye Croutons.
To freeze: Cool.
Ladle into freezer containers.
Seal, label and date.
Freeze for up to 4 months.
To serve: Thaw soup in microwave or in refrigerator overnight.
Proceed with step 3, above.
From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook