Cream of Tomato and Asparagus Soup

Name: Cream of Tomato and Asparagus Soup
Yield: Serves 8
Ingredients: 2 organic shallots, thinly sliced; 4 cloves organic garlic, coarsely chopped; Sea salt and pepper; 1 large bunch local asparagus, tough stems trimmed, remaining stems and tips cut into ¼-inch slices; 1 35-ounce can San Marzano tomatoes in juice, squeezed with your hands; Pinch of nutmeg; 1 tablespoon chopped fresh tarragon; 4 cups water; 2 bay leaves; 1 quart organic half-and-half or organic whole milk; 2 medium spring onions, coarsely chopped; 3 tablespoons organic butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

We are lucky to have the largest asparagus grower in New England right here in Connecticut, and we take full advantage of the season by cooking with asparagus every day during the late spring and summer months.

Ingredients

3 tablespoons organic butter
2 medium spring onions, coarsely chopped
4 cloves

Gluten-free
Vegetarian
Soup
Summer
Spring

Method

Place the butter, onions, garlic, shallots, and asparagus in a 6-quart pot over medium heat. Sprinkle with sea salt and pepper. Cook, stirring occasionally, for about 7-10 minutes, until the vegetables are softened.
Add the tomatoes, water, and bay leaves. Cover, raise