Asparagus And Tarragon Soup

I served this soup for dinner tonight and while everyone agreed that it was pleasant, I probably wouldn't bother to make it again as we're just not wild about cream soups. I do think it would be enjoyable chilled on a hot day for a light lunch.

You Will Need:

2 lbs. fresh asparagus
salt
2 cups whole milk
3 branches of fresh tarragon (or 1 teaspoon dried)
1 cup white wine
black pepper
6 tablespoons of butter
6 tablespoons flour
6 cups chicken stock
2 tablespoons fresh (or 1 teaspoon dried) tarragon

Peel the asparagus. Trim away tough lower stalks and cut into inch long matchsticks. Boil in a large pot of water to which salt has been added just as it boils. Cook 15 minutes until quite tender. Drain and refresh under cold running water. Put through a food mill or the food processor until smooth. Place in a saucepan with the milk and simmer until smooth.

Add the chopped (or dried) tarragon to the wine and simmer until it evaporates to about 1 tablesppon of liquid. This should take about 20 minutes. Cool.

In another saucepan, melt 4 tablespoons of the butter (reserving the other two for later) and add the flour. Cook for a couple minutes without browning. Add the stock and simmer for a few minutes. Add to the puree. Strain the wine/tarragon mixture and add the liquid slowly to the puree. Bring to a boil.

Add two tablespoons fresh (or 1 teaspoon dried) tarragon and the two tablespoons of butter to the pan. Mix well, and serve warm. You may find that the soup would benefit from further thinning in which case extra stock may be added.